In the pursuit of new and better low-carb substitutes, I recently acquired a Veggetti slicer for the tidy sum of $14 plus tax. I am generally suspicious of “As Seen On TV” products, and not without reason. However, the Veggetti has been well worth its price. It’s basically a giant pencil sharpener for vegetables, which can slice them into thick or thin strings depending on which end you use.
Here’s a picture of what the sliced vegetables look like:
For this recipe, I substituted yellow squash for spaghetti. I used the “thin” end of the Veggetti to slice the squash, and then boiled it for 2 minutes. The result was an excellent substitute, and I plan to use this device quite frequently in the future.
I substituted shelled edamame for the black beans in this recipe. I happened to have it on hand, and it fit the color scheme. :) Definitely making this dish again: the flavors are excellent, and it’s remarkably satisfying for a recipe which contains nothing but vegetables and seasoning!
- 4 yellow squash, spiral-sliced and boiled for 2 minutes
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, cut into strips
- 2 garlic cloves, minced
- 1 cup shelled cooked edamame
- 2 cups broccoli flowerets, blanched
- 1/4 cup minced fresh basil
- 2 teaspoons minced fresh oregano
- Salt and pepper to taste
- Parmesan cheese for topping
In a large skillet, heat the oil over medium heat and sauté the onion, bell pepper, and garlic until tender.
Add the edamame and broccoli, and cook for 1 more minute.
In a large bowl, toss together the cooked spiral-sliced squash, vegetable mixture, basil, oregano, salt, and pepper.
Serve topped with Parmesan cheese.
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