One of the hardest dishes to give up for those avoiding wheat, gluten, and rye is pasta. This too applies to those following a “ketogenic” or low carbohydrate high fat (LCHF) diet. As with breads and baked goods, there is now an easy alternative. Enter spiralized vegetables, such as carrot, cabbage, butternut squash, zucchini, sweet potatoes, and beets.
These spiralized vegetables can be bought from most shops pre-prepared. You simply need to give the vegetables a quick boil and then add your favorite pasta sauces such as bolognese or alfredo. If you intend on making these types of dishes frequently, you can purchase an inexpensive spiralizer to spiralize as many fruits and vegetables as you like.
Other fruits and vegetables that can be spiralized include apples, broccoli, cucumber, radish, pear, white potatoes, parsnips, and even onions.
In addition to utilizing spiralized fruits and vegetables being used as a pasta alternative, they can also add a different flavor and texture to a variety of dishes such as salads. These spiralized vegetables can be eaten raw, boiled, roasted or sautéed, depending on the recipe and texture you are looking for, and once cooked can be stored for a number of days. Spiralizing vegetables can accordingly spice up your use of these fruits and vegetables.