I love noodlin'

[Ariannah]

Here are some spiroolied butternut squash with alfredo sauce....

[mandarin honey]

That looks delicious.

[katrina]

Oh my goodness! I want that for lunch! Is that marinated greens with it? Is your alfredo sauce a recipe in Alissa's book?

[Ariannah]

The salad was undressed, just romaine and celery if I recall correctly.

The alfredo was in alissa's book. I used hemp and cashews for the nuts in the alfredo sauce, instead of the macadamias. I also added some Frontier dried basil to the mixture as well.

We had that Friday night for supper.

[Rawtwists]

This looks great! I haven't been able to find raw macademias so now I can use the hemp and cashew for the nuts. I must try this one.

[Secret Heart]

That looks great Rawandnatural!

I bought butternut squash today to make noodles with this week as i've only used zucchini so far....I'm wondering how the taste is?

I also have no sauce prepared...perhaps I could toss it wit a bit of olive oil and chopped veg or does it sort of "need" a sauce?

Thanks!

Heather

[ReneeSC]

Tol'ja you'd like it! It's fun, isn't it?

We still gather in the kitchen and laugh everytime we spirooli.

I've tried to explain this to people withouth the benefit of the gadget infront of me, and they just can't imagine; they think I'm talking about an electric pasta maker. :eek: LOL

[StrawberryFields]

How do you get the nice spirally noodles? Are you using Joyce Chen's spiral slicer? I have one and I don't like the way it "noodles". It's very slow and it kind of turned my squash into "mush". Is this a differrent device you're using? I would love to be able to make this!

[Ariannah]

The picture above was done on the Spirooli, on the finer noodle setting.

I have also tried doing noodles on the Saladacco (which Alissa sells on her site) several times, but it's hit and miss. One time they turned all fine and angel hair-like, and other times I've had to separate the grooves by hand. It's a new learning curve for how hard to press.

On the Spirooli, it tends to be more "friendly" towards not being able to bear down with all your weight ;). I need to train myself to get the most out of the Saladacco because when the noodles come out just right it's absolutely perfect.

The noodles as pictured in the first post on this thread were slightly fatter than spaghetti, nice and noodley, and bendy, and crunchy, even after sitting in a sauce for a few hours. My noodling skills do need tweaking, but I certainly don't mind the practicing!

ReneeSC, oh yes, I was describing the vegetable "noodle maker" in the healthfood store to the produce manager (I had told her why I wanted "stick straight zucchini") and she said, with a puzzled look on her face, "So you put pasta dough through it?" I then explains that it spiralizes the vegetable raw, giving it the appearance and texture of noodles, but I still don't think she got it.

Secret Heart: I enjoyed the taste of the butternut squash. (I also enjoy turnips as the "pasta" too), the flavour of the Alfredo sauce blended very well with the squash taste (I thought). I'm sure a splash of olive oil would be very yummy, and it might work. It's worth it to give it a try. I told the kids I'd do noodles in a pesto sauce someday, which has lots of olive oil in it, so it's worth a shot.

[Angelina]

I made Butternut squash spaghettin and the sauce I used was garlic and olive oil; it was delish, even the SAD'ers that tried it were hooked.

[Secret Heart]

Sweet, thanks guys...I ran out of marinara and am a feelin' lazy:> If I can do a simple veg toss with a smidge of olive oil and chopped veg then I have another quick entree for those nights when I don't want to make something more time-consuming. Must get myself a spirooli, I have the Joyce Chen and I'm alternately satisfied and cross with the noodles it produced. Where did you get your spirooli from Rawandnatural?

Thanks,

Heather

[micki]

Looks Yummy!
I haven't tried butternut squash yet for "pasta", since I'm still trying to eat up the zucchinis in my garden.

[Ariannah]

I bought my Spirooli from rawguru.com
and I bought the Saladacco from Alissa's site when I ordered the book/dvd set. And SH, yes I do agree about being alternately satisfied and cross (grin)... it's either lovely or a write off, depending on my muscle tone ;)

[mbf]

Hi ,

Could you offer some tips on peeling the butternut squash ? I had a very hard time.

MBF

[katrina]

I bought my spirooli on ebay. I think it was a grand total of $17.00. Great buy!

[Sweet lips]

For those who may desire your noodles to be less crunchy- soak them in a little salt water overnight or soak for a short while and then place dehydrator for a bit - softenes them well.

[Ariannah]

re: peeling the butternut - I just used a veggie peeler and lots of patience ;)

[katrina]

The best veggie peeler I've ever owned (easiest on your hand and sharpest on the veggies) is a Cutco veggie peeler. Worth EVERY penny.

[tvillemom]

I just bought a NEW veggie peeler from Walmart...it was KITCHEN-AID brand, and awesome!! I also bought my spirooli from ekitchengadgets. IT was only $12.99!! LOVE IT! I love putting cucumber through the smallest setting, and then mixing up a "sauce" of sesame-oil, garlic powder, salt, cumin....YUMMMO! A great asian treat. I HAVE A QUESTION! I was trying to put turnips through the spirooli to make Alissa's Rawvioli.....and I couldn't get the turnips to cut....is there a secret?? anybody??
Wendi

[tvillemom]

OH...another question....I used butternut squash for a soup recipe...(I didn't really like the "crunchy" in the soup...even after pureee-ing it for a LOONNG time).to make it softer....should I soak it before running it through the processor? I'm asking this question here because those butternut squash noodles looked so tasty....would it be ok to soak your noodles before eating them? Thanks
Wendi

[Sweet lips]

Posted Above:

For those who may desire your noodles to be less crunchy- soak them in a little salt water overnight or soak for a short while and then place dehydrator for a bit - softenes them well.



OH...another question....I used butternut squash for a soup recipe...(I didn't really like the "crunchy" in the soup...even after pureee-ing it for a LOONNG time).to make it softer....should I soak it before running it through the processor? I'm asking this question here because those butternut squash noodles looked so tasty....would it be ok to soak your noodles before eating them? Thanks
Wendi

[raeannasun]

I wouldn't think that cucumber would go well through the spirooli. Anytime I have a seedy vegetable it will not "noodlize" well at all. Do you leave the skin on the cuke? I'll have to try it sometime. I've tried peeling an eggplant and then putting it through the spirooli but that was a lost cause!

[Sweet lips]

I use the seedless english cucumber and I do not peel and it works really well :p


I wouldn't think that cucumber would go well through the spirooli. Anytime I have a seedy vegetable it will not "noodlize" well at all. Do you leave the skin on the cuke? I'll have to try it sometime. I've tried peeling an eggplant and then putting it through the spirooli but that was a lost cause!

[Secret Heart]

How long does a butternut squash keep? I have mine next to some onions in a dark cupboard....I have zucchini that i want to use for noodles first. Thanks!

Heather

[eachpeachpearplum]

This looks great! I haven't been able to find raw macademias so now I can use the hemp and cashew for the nuts. I must try this one.

I find my raw mac nuts in the refridgerated section of my healthfood store, I never would have thought to look there.

Cheers

[tvillemom]

I PEEL my cucumber first (just the regular kind of cucumber). The spirooli has a small hole in the center that almost "cores" the seeds out in a little tunnel that I just seperate from the noodles. Does that make sense....anyway, it works for me!! Just peel the cheapo 50 cent cucumber from Walmart... :D The thinnest noodle setting works well!
Wendi

[tvillemom]

Thanks Sweet Lips for the tip...I guess I missed it the first time around.... :D ..
Wendi

[eachpeachpearplum]

Here are some spiroolied butternut squash with alfredo sauce....


I made it for lunch today and wow! I then added diced tomatoes and baby courgettes after the sauce was made - the tomatoes added a wonderful flavor to Alissa already great sauce. :p


EPPP

[FreshAir]

Thanks, SL, for that tip on soaking. I prefer the softer pasta texture myself. Hubby tries most everything I make, but it has to come close to texture and flavor of the real thing for him to want it again. I was that way too, the first couple of months til my taste buds changed. Can't wait to try this again!

[swiddweas]

Alfredo sauce recipie, Please?


patte

[NoGMO!]

I've tried peeling an eggplant and then putting it through the spirooli but that was a lost cause!

oh no! I was wondering about eggplant noodles too. :rolleyes: darn it!


Per Sweet Lips "For those who may desire your noodles to be less crunchy- soak them in a little salt water overnight or soak for a short while and then place dehydrator for a bit - softenes them well."

thanks - great idea!

[RawFoodieMom]

I find my raw mac nuts in the refridgerated section of my healthfood store, I never would have thought to look there.

Cheers

I had the same experience. I thought it was crazy that they didn't have any, and then I finally asked, and they pointed to the refrigerated stuff. :) But they are crazy expensive!!

Debra