Low Carb Spaghetti

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Before I started cooking low carb, my family had spaghetti for dinner fairly often. Not only do we all enjoy the taste, but it’s also inexpensive and quick to get on the table. I wanted to share a fun and fairly simple substitute I found for the noodles.

For some inexplicable reason, I was looking at a raw food website. They were using the Joyce Chen Spiral Slicer. I was so intrigued that I just had to try it. I found mine on Amazon for $17 and some odd change with free shipping. I’ve got to tell you it’s more fun than a barrel of monkeys; it’s really easy to use as well.



You just peel some zucchini, feed it through the slicer, and you’ve got “noodles.” I allowed mine to dry out some on paper towels. I even blotted out some of the excess moisture.  I did not cook them at all. These are fine and delicate. They really don’t need to be cooked. In fact, they really won’t tolerate being boiled or anything. (The reason I know this shall go without saying. Let’s just say that I’ll bet they would turn to mush if you even tried to boil them for just a minute. This is of course, completely hypothetical.)


For this meal I just got my sauce piping hot and added it to the noodles and stirred it together. I was so pleasantly surprised at how good it was. It was nice to sit down and have a big plate of spaghetti. You can twirl it on your fork and everything. :)

I caution you to find, or make, a low carb sauce. You really need to check the label because tomato sauces can vary greatly. The one I used tonight was actually only 4 net carbs in 1/2 cup. Add lots of meat, mushrooms, olives, etc. to your sauce to make it really hearty and filling.



Use one or two zucchini per person, depending on your appetite. One medium zucchini has about 3 net carbs.

I plan to find more ways to use these noodles and this slicer. I’m thinking of something Asian.

I’ll keep you posted!

6 thoughts on “Low Carb Spaghetti”

  1. I finally bought a spiral slicer so we could try this recipe. We loved it – also nice to not heat the kitchen boiling water in summer in Florida. I tend to be anti-kitchen gadget, but I am glad I bought this one. Anything else we can do with the spiral slicer?

    1. ” target=”_blank”>I’m glad you liked it. I’ve been planning to use the slicer on jicama or rutabaga with the blade on the wide setting to see what kind of chips it would make.
      While I’ve not yet used the slicer in different ways, I have used the noodles in different ways. I used them to make a chilled Asian “noodle” salad. It had soy, ginger, sesame oil, green onions etc. The cold salad was a good use of the noodle. You can find the recipe I used at Food Network. It’s called Peanut Soba Noodle Salad by Guy Fieri. I tried to link it, but it won’t work for some reason. I’d recommend being careful with the Sriracha sauce if you try this. Mine was just about too spicy with the amount listed in the recipe.
      I also used this noodle in shrimp scampi that is posted on this site.
      Also, what went on the cold noodle salad that Mom used to make? Do you remember? It might be interesting to try to recreate that.

  2. Hi there. I really miss spaghetti! I also do not like zucchini at all because it is usually so mushy. I hate the texture. Do you think keeping it raw and putting the sauce on top would make *the* difference? I don’t have a spiral slicer at all, and I am unsure it would be worth paying for one. I know it is an individual thing, but I value your opinion. Thank you. I am liking your recipes so far!

    1. I agree about the texture. I barely heat mine at all. I just mix them in at the end. I’ve also seen recipes where you heat them in the oven, but I haven’t tried that yet.

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