I'm looking for something with the physical properties of pasta (spaghetti or similar, not lasagne). Something that I can toss with a sauce or oil and serve in a large bowl for a weekday supper. Something grain-free and natural.
I've tried a large onion cut into thin strips (probably the most successful) and leeks (tend to be too floppy / wet).
Any other suggestions?
Best Answer
The classic example would be spaghetti squash. It has the unique property that when you cook it, it can be pulled apart into long, thin, pasta-like strands.
You can then sauce it or use it in a manner analogous to pasta, but its nutritional profile is far more similar to squash, because, well, it is squash.