celery spaghetti
 

I can't believe I found this in a weight watcher cookbook but I tried it tonight and I was very surprise.
You take 3 ribs of celery(1.5 carb) each
boiling water
salt

Cut the celery ribs into long thin strands the size of large spagetti
Lay the celery in a large sausepan and pour 1 1/2 quart of boiling water. Add salt to taste. Bring to a boil and cook about 10 minutes until the strands are limp. Drain and serve with any pasta sauce.

I was very surprise that it did not have the celery taste. The color reminds me of spinach noodles my mom used to make.

I am going to try it with meat sauce the next time I fix it.

Donna :wave:

My hubby and I just had this for dinner with shrimp and alfredo sauce and I have to just say WOW! This was fabulous! My hubby HATES celery and he loved it! Thanks so much for the idea! There was no celery taste and the texture was wonderful.

Thanks for posting this donnaj ~ I'm definitely going to give it a try. I've been eating this way for 6 years now and I've never heard of this! *Ü*

I tried this the other day. Not bad. Certainly cheaper than lc versions of pasta.

I also have tried this twice.

Love that it increases my veg and fiber.

This is a keeper.

Isn't it kind of stringy? I ask because the thing I detest about celery is the way you get fibery strings in your teeth, or I'd try this.

Yeah a bit stringy but not even close to raw--try it and see if you can stand it. If it's too much for you, just de-string it before cutting it in strips.

I second that - I don't like the stringy stuff, either, Tater but you can just throw the strings away when you are cutting it. It doesn't get any 'stringier' after cooking.

Hey, this sounds interesting. After trying those shirataki noodles (YUCK), it has to be better than that! :thup:

I think I may have to try this. Thank you.

What an excellent idea! Thanks for sharing :)

So I'm wondering....

Does anybody have an idea of an easier way to slice the celery into nice even strips? My french green bean cutter didn't make the cut (pardon the pun;) )

Lisa

So I've made this at least 3X/week since I read the original post. I am a pasta addict--low carb, high carb and I must say that this REALLY does take care of the pasta jones;)

I've made it a couple of ways--mixed with Dreamfields and celery alone. I am HOOKED. I get my "pasta" back into my life at least 3-4 times a week!!

If anyone thinks this is wierd or is hesitant to try it--I say go for it.

I've tried it by cutting very thin with a knife and have tried using a vegetable peeler. I think I like it better when I cut it thin with a knife. I bring the water to boiling and boil the celery for 5 minutes, then add the Dreamfields (if I'm using it) and boil for another 9 minutes. This makes the celery totally limp and a perfect sauce vehicle. And, NO stringyness!

Donna, thank you soooo much for this great idea--I would have NEVER thought of it!!!

OBTW--and celery is soooo much cheaper than Dreamfields.

Lisa

A mandolin slicer works great Lisa.

I found this as well a long while ago in WW Book. ;)

Works great.

So does spaghetti squash. ;)

I have a salad xpress and the grater for cheese works as well as the slicer.

W/Slicer I only have to cut again once.

These are also great for casseroles!! {To take the place of pasta.}

The only time I mainly use the LC pasta is for my homemade hamburger helpers bc I really need the thick elbow noodles.

If you have crock-pot meals that call for pasta, the celery/squash works great as well.

Add the last 20 min. of cooking time though.

My crock-pot Pepper Steak tastes awesome with the celery spaghetti!