A person wants to learn something throughout his life. Do you want to spend time learning good things? In this article, I wanted to share with you how carbohydrate and gluten free pumpkin noodle is made. You can make carbohydrate and gluten free pumpkin noodle very easily by reading the recipe I will give you. I shared the list of materials needed for you. Let’s move on to our recipe and make our carbohydrate and gluten free pumpkin noodle.
This Pumpkin Noodle recipe is carbohydrate and gluten free and did we mention yummy? Adding zucchini to your diet is a smart health option and there are many ideas that you will love with recipes like zucchini fritters.
A great alternative to Traditional Pasta and much healthier. Also, you are not subject to carbohydrate crashes or weight gain.
Pumpkin Noodles are often referred to as Zoodles. Whatever you choose to call them, delicious is probably the best description!
They look great, covered with your favorite dish, and you can even mix it with yellow zucchini in the season. So, before we got into how to make your Pumpkin Noodles, we thought we would benefit from many health benefits.
9 benefits of eating pumpkin
Dr. Via ax
Dr. Ax has 9 great reasons to summarize why this pumpkin chart should be part of your diet.
As you can see, it improves eye health, is a great source of antioxidants and is low in calories and carbohydrates. It also helps thyroid balance and adrenal function. It can also reduce the risk of diabetes, it’s a great source of potassium and B vitamins.
Pumpkin Noodle Cooking Instructions
This is a highly rated recipe on All Recipes and comes from member Becka. That’s what he says about his recipe.
“This Pumpkin Noodle is a delicious and fairly simple way to enjoy a noodle dish for people on a gluten-free or wheat-free diet. I usually use 4 pumpkins and 2 summer squashes for a colorful mix. “
Pumpkin Noodle Supplies
Preparation Time 35 minutes Cooking Time 10 minutes
2 Teaspoons Salt
3 tablespoons of margarine
1 Clove Garlic. chopped (optional)
salt and pepper to taste
1/4 cup grated Parmesan cheese
Cut the zucchini into thin, noodle-like stripes (a mandolin works well for this). Mix with 2 teaspoons of salt and put in a colander to filter for 30 minutes.
Boil water in a saucepan. Add zucchini; cook for a minute. Discharge; immediately rinse with cold water to stop cooking.
In a large frying pan, heat the margarine over medium-high heat. Add zucchini and garlic; cook and mix for about 5 minutes until soft. Flavour with salt and blackpepper. Sprinkle with Parmesan cheese.