Ever see the array of spiralized veggie noodles in the produce section of the grocery store? You’re attracted, but don’t know what to do with them. Delicious, healthy and gluten-free, these veggie noodles are versatile and easy to prepare.

Beets: Roast the beet noodles in the oven at 425 degrees for 5 to 10 minutes. You also can boil them for 2 minutes, sautee them for 5 minutes or even serve them raw in a salad.

Butternut squash: Roast the squash noodles for 10 minutes at 400 degrees or sautee them for 5 minutes. These veggie noodles shouldn’t be boiled.

Sweet potato: Roast the sweet potato noodles for 12 minutes at 425 degrees or sautee them for 5 minutes.

Zucchini: Zoodles! Boil or sautee your zoodles for 2 to 3 minutes.


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