Waste not
Don’t toss the veggie scraps!
Save them (and any extra
noodles) in a zip-top bag or
sealed container and refrig-
erate or freeze them for later
use. Try these ideas:
Zucchini: Add to smoothies.
Sweet potato: Toss into soups.
Beet & carrot: Add to salads.
Butternut squash: Tu r n
the neck into noodles; slice
and roast the bulb, or turn it
into soup.
Prep like a pro
SIZE MATTERS Spiralize medium to
medium-large vegetables for best results.
Smaller vegetables tend to leave you
with more scraps.
START RAW Always spiralize or rice
uncooked vegetables. Cooked ones will
turn to mush.
MAKE THE CUT Trim long vegetable
noodles with kitchen shears to make
them easier to eat. A length of around 4
to 6 inches works well.
Cook to add fl avor
and texture
BE GENTLE Toss vegetable
noodles in a skillet with oil,
but work carefully to avoid
breaking the noodles.
TRY DIFFERENT
METHODS Sautéing is our
go-to method, but you can also
roast or steam, if you prefer.
KNOW YOUR VEGETABLE
Zucchini noodles can be
watery, so be sure to drain
them, then pair them with a
thicker sauce. To cook denser
noodles, like sweet potato,
sauté for a few minutes, then
add 1/4 cup water to the pan
to steam them briefl y before
you fi nish sautéing.
GET AHEAD You can spiralize most
vegetables up to 5 days ahead; keep
them covered and refrigerated. Two
exceptions are sweet potatoes (freeze
them) and cucumbers (pat them dry
and use right away).
SAVE A STEP When making vegetable
noodles, spiralize extra and freeze. Or
keep a bag of frozen vegetable noodles
on hand, such as Green Giant Veggie
Spirals.
92 DI ABETIC LI VING / FALL 2 019
STEAK &
SWEET POTATO
ENCHILADA
BOWLS
