I’m rounding out this block of recipe redux posts with a look back on a couple of posts from last January when I began exploring healthier ideas to pasta dishes. I love pasta. A lot. I could eat it all the time, but sometimes it’s nice to take a lighter approach.
It’s funny, I’m seeing a trend among some of my friends that since the spouses all deployed a few weeks ago, everyone is starting up diets. It makes sense though. It’s easier to eat better when you are just cooking for yourself. Also, I feel like the last month or so my husband was around we were making the most of our time together, which included dining out and a few overindulgent nights of drinking and fun. Even outside my little circle, diets seem to be big right now with the holiday season coming up fast. Everyone is trying to drop a couple pounds before its time for turkey, pie and all that good stuff.
This week I played around with spaghetti squash and zucchini noodles. Let’s talk about the differences. Both are great alternatives to pasta, and low in calories. A cup of the squash is around 40 calories and a medium zucchini has around 30. I wouldn’t recommend saving and storing any cooked squash for the next day, but zucchini noodles can be made ahead of time and stored for a couple days in the fridge. As for taste and texture, both really take on the flavor of what ever other ingredients or sauces you use to dress them up. Squash has more of an aroma to it though. I look at them essentially as angel hair (squash) versus fettuccine (zucchini). You can’t go wrong with either.
Spaghetti squash doesn’t take much more than a knife and a fork to prepare. Poke a couple small holes into the squash and microwave it for about 4 minutes to make it easier to cut in half. It made it much easier. Then I removed the seeds and roasted the squash with a drizzle of olive oil, salt, pepper and italian seasoning for 45 minutes at 400 degrees. Zucchini on the other hand will require some kind of spiralizer, unless you want to cut it into small strips by hand.
I use zucchini noodles a lot. Spaghetti squash not so much. I have a couple friends who swear by it though, so for my first go with it, I used my old recipe.
I just replaced the zucchini noodles and added a little baby spinach into the mix. It was really good, but texturally I think I am more of a zucchini noodle kind of girl. But I look forward to trying so more recipes, maybe something with a heartier sauce or that uses the oven.
A couple days later I decided to flip the script. I made zucchini noodles and swapped shrimp for some sea scallops. I like to cook my scallops, seasoned with salt and pepper, in a small skillet. I melt a little butter with some garlic and fresh herbs like sage, basil or rosemary (whatever I have on hand) to sauté them in, just a couple minutes on each side until they turn a light golden brown.
For the zucchini noodles, I sautéed them in a separate skillet with a little olive oil, minced garlic, salt and pepper. After a couple minutes, when they start to become tender, I toss the noodles with a basil pesto sauce. If you can manage both skillets at the same time, this dish only takes about 5 minutes to put together, and it looks and tastes like something from a restaurant.
I apologize for the lack of an exact recipe to follow here, but that’s kind of the point. Both of these veggie noodles are easily added to your favorite pasta recipe. Keep it simple and use them with marinara sauce and meatballs, or alfredo sauce and grilled chicken. They are extremely adaptable, so don’t over think it. Also, since they are so much healthier than regular pasta, you won’t feel guilty about a little extra parmesan cheese on top.
I hope you liked looking back at some of my past posts with me. I plan on doing some more of these sporadically in the future, but next up will definitely be a brand new recipe for you all… I just have to to get back into my kitchen and figure out what it’s going to be!