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
6 Pumpkin
2 Teaspoons Salt
3 tablespoons of margarine
1 Clove Garlic. chopped (optional)
salt and pepper to taste
1/4 cup grated Parmesan cheese

Cooking method
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.

Ingredients

5 large tomatoes
2 tablespoons of flour
1 tablespoon butter
4 cups of hot broth
2 tea cups of hot milk
For Serving
1 cup grated cheddar cheese

Recipe

First, melt one tablespoon of butter in a pan. Then add two tablespoons of flour and fry on low heat and butter until it smells. Then grate the five tomatoes and add the flour mixture to the grated tomatoes and cook for about five minutes. Add four cups of hot broth over the mixture.

In order to avoid cutting the soup you cook, add two cups of milk that you have heated in a small pot and stir quickly. Cook the soup over medium heat until boiling, then simmer over low heat for 15 minutes. If you want a smoother soup, you can pass it through the blender. Finally, serve the soup with grated cheddar cheese. You can also choose bread cubes or toast. Enjoy your meal!