I am IN LOVE with my newest kitchen gadget, the Veggetti Pro. I’ve used the standard Veggetti before, to make zucchini noodles and transform other veggies into delectable strands, but with the larger Pro edition it makes is SO EASY!
My nick name for it is “the spiralizer” as you can do thick or thin spirals, or flat ribbons.
Veggetti Pro with “thick spiral” blade
Here I experimented with a white sweet potato with the “thick spiral” blade and then tossed the curls with coconut oil, paprika, cayenne, oregano, parsley, garlic powder, salt and pepper.Spiced up, ready to bake!
Bake at 400F for 40-45 min, tossing and rotating every 10 minutes for an even baking and to make sure the smaller pieces don’t burn.
Since a spiral cut makes the potato so thin, it will shrink and dehydrate while it’s baking. So don’t be surprised when you see that they shrink down.
This was only one medium sized sweet potato. So plan for 1/2 potato per person. In this case there were just two of us, so we split it and it was the perfect amount.
Baked spiral sweet potato fries
The sweetness of the potato combined with the flavors of the spices meant you didn’t even need ketchup or anything to dip it into!
This was a great compliment to the rest of our dinner of pork chops and steamed broccoli. 🙂
No extra carbs needed!Want a Veggetti for yourself? Here’s my affiliate link right to Amazon. It’s my favorite new kitchen gadget of 2015! Enjoy!!Click image to view on Amazon.com
I don’t even think you’re ready for how amazing, easy, simple and FAST this dinner is.
It’s almost ludicrous of me even writing about it, because it going to go so quick. Lol.
But get ready. Here you go!Shrimpies & Veggie Noodles – Serves 2
(And FYI “shrimpies” is just my personal cute name for shrimp…it’s not a weird or unique variety of shrimp…lol. Just to clear things up) 😉
Make veggie noodles using a Veggetti – 1 large yellow squash and 1 large zucchini
Saute’ 6-8 large shrimp in grapeseed or olive oil, seasoned with salt, pepper and spices of your choice. Liberally coated.
Flip shrimp to other side after 2-3 minutes and cook until no longer translucent (4-5 minutes tops). Remove from pan.
Cut veggie noodles once or twice to make smaller strands, and toss into pan.
Heat through, coating in oil and seasonings from shrimp for 2-3 minutes. Add extra oil or spices if needed.
Divide noodles into 2 servings and top with shrimp.
DONE!!!
Can you believe it? I told you it was fast!
I honestly think the whole dinner is cooked in under 10 minutes. If your shrimp are fresh or already defrosted that will save time, and honestly the longest time is spent twisting the squash into noodles (4-5 minutes, tops).
Enjoy!
~Melody
There are literally ENDLESS possibilities of eating spaghetti squash, and if you’ve never made one yourself then I don’t know how I can make you understand what you’re missing out on. (Hint: go get one tonight…)
For tonight’s easy and flavor-packed variation I present to you spaghetti squash with basil, coconut oil, garlic and grape tomatoes tossed with chicken.
What was fun about tonights, was that the squash cooked up perfectly, allowing every “spaghetti” string to scoop perfectly out of the skin, leaving a clean “bowl.” (fyi – that doesn’t always happen where it scrapes clean, so that was extra special!)
So I thought, how perfect!Let’s mix it up, then put it right back in!
Easy cooking tips:
Preheat oven to 400 degrees
Pop the squash in whole and bake 45 minutes, rotating halfway through
Cut in half lengthwise
Scoop out “pumpkin-like seeds”
Shred squash into “spaghetti”
Meanwhile, saute’ grape tomatoes whole in 1-2 Tbsp. coconut oil (or you can use grapeseed or olive oil)
Add shredded chicken (I had pre-cooked rotisserie chicken) minced garlic and basil, to taste.
Add flesh of shredded spaghetti squash and saute’ until heated through.
Season with salt and pepper and refill the empty squash shell “bowls” and serve!
Enjoy!
– Serves 2
– Serves 2
