Low Crab Zucchini Spaghetti Recipe
By Catherine Newman
Makes: 2 servings
Total carbohydrates: 6 grams per serving
Hands-on time: 5-15 minutes (depending on whether you’re spiralizing yourself)
Total time: 5-15 minutes
So, yes, oodles of zoodles and all that – it’s true that spiralizing vegetables, i.e. slicing them into spaghetti-shaped strands, is kind of a food trend. But zucchini noodles are light and delicious, naturally low in carbohydrates, and naturally high in fiber and nutrients. Plus, if you give them the spaghetti treatment – sauce and cheese, a spoonful of pesto, or even simply a little pat of melting butter – you just might convince any squash-wary family members that they’re worth tasting.
A note on gadgets: I have a super-simple double-sided pencil-sharpener type spiralizer, and I find it quite easy to use. I would also recommend the SpiraLife Vegetable Spiralizer ($13.99), a hand-held no-bells-and-whistles model that I like because it's a) relatively inexpensive and b) entirely mechanical, which means you don't need to plug it in and it won't break.
However, you can invest in a more efficient gadget if you anticipate eating this a lot (Adam really likes this one) or you can even buy your veggies already-spiralized in some places if you want to pay a little more.
1 tablespoon olive oil
1 pound zucchini noodles (also called zoodles) or 1 pound zucchini (about 2 medium), spiralized
Heat the oil in a wide skillet (ideally nonstick) over medium-high heat.
Add the zucchini and sauté, tossing gently with tongs as it cooks, until it is just barely tender. This will take around 3 minutes, and you should stop before you think it’s completely cooked because it will keep cooking and you don’t want it suddenly sitting in a flood of water. Likewise, don’t salt it until you’re done cooking it, since the salt also will pull water from it.
Salt and sauce as you like.
Catherine loves to write about food and feeding people. In addition to her recipe and parenting blog Ben & Birdy (which has about 15,000 weekly readers), she edits the ChopChop series of mission-driven cooking magazines. This kids’ cooking magazine won the James Beard Publication of the Year award in 2013 – the first non-profit ever to win it – and a Parents’ Choice Gold Award. Last year they started the WIC version of the magazine for families enrolled in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC), and are currently developing Seasoned, their senior version, commissioned by the AARP. They distribute over a million magazines annually, through paid subscriptions, doctor’s offices, schools, and hospitals. Their mission started with obesity as its explicit focus – and has shifted, over the years, to a more holistic one, with health and happiness at its core. That’s the same vibe Catherine brings to the diaTribe column.
[Photo Credit: Catherine Newman]