Zucchini Spaghetti Day 2
When I first made the zucchini spaghetti, I thought it would turn to mush. I was pleasantly surprised that it was still firm. I heated up the leftover squash, and I added a few tablespoons of ricotta cheese. It was so yummy. It was eating guilt free. The zucchini replaced the real spaghetti, which would range about 210-300 calories. That figure does not include the sauce which would double the calorie count if you prepared it with the regular spaghetti. Nothing will take the place of real pasta. Pasta is my comfort food and probably always will be, but this is a great alternative.It cooks great and although you do lose some of the nutrients in the water, you may be able to save some if you use some of the water in the sauce. If I cut some of the pesto and added some of the water that would be sublime. The packaging for the zucchini pasta was a bit pricy, but when I think of the valuable savings on the product, it is well worth it. I can not wait to prepare it for my daughter. I also think by doctoring it up, even if it adds calories, it will be great. I am thinking of baking it with cheese, to make it into a baked spaghetti with a red sauce this time. I was also thinking of a saute with garlic and olive oil, parmesan cheese, and fresh parsley. I am so excited, new recipes to try. Stay safe my fans and Bon appetit.