I love pasta, but when I started Weight Watchers, and realized just how small a serving size of pasta really is, I began looking for other ways to get that pasta fix without spending so many points. Spaghetti squash was my first foray into pasta swaps, and one I regularly go back to, as well as broccoli slaw. More recently I have also invested in a veggie spiralizer to make summer squash and zucchini into noodles. This was apart of my food prep last weekend, and made for a simple dinner Monday night, so I wanted to share it with you!

I originally had the handheld Veggeti, which worked well, but left a pretty large chunk of “waste” once you spiralized the entire vegetable. Then I discovered the Vegetti Pro, which cost a little more (I think I paid around $25 for mine), but it is much easier to use, and uses much more of the vegetable.

The Vegetti Pro has suction cups on the bottom which hold it in place on your countertop. You just move the little slider over and it stays right in place. There are several different options for types of cut you can make with this tool, I usually use the thin spiral blade (you can also do thick spirals or ribbon cut). You simply slide the desired blade into place, wash and cut the ends off your vegetable (and cut it in half to make it a little easier to manage), and off you go! Place the squash between the blade and the hand-crank piece, and turn the crank while gently pressing toward the blade. It is so quick and easy, and as you can see only leaves a very small amount from the center, which you can simply slice up and throw in with the spirals.

Then to cook, I usually throw the veggies in the skillet in a little olive oil and sometimes a bit of garlic. They cook pretty quickly. You could also steam them in the microwave. Dress however you like (this week I used my homemade marinara sauce), and Voila! Pasta swap complete!!