Weird but Delicious Gluten Free Alternatives to Spaghetti You'll Love

I read about zucchini noodles in an old Suzanne Somers diet book I found. I hadn't long been off gluten, and I was desperate. All I wanted was a big bowl of spaghetti with meat sauce.

Yeah, zucchini spaghetti sounds gross until that's the only thing standing between you and a killer craving for pasta. At that point, you'll try anything.

Now, with the benefit of a whole year of eating them behind me, I can give you my unbiased opinion. Zucchini noodles are actually quite good, plus they're healthier than regular spaghetti.

There's several ways you can make your noodles. The easiest and most economic way is to use a vegetable peeler.

Here's how I make mine:

1. Wash zucchini
2. Cut off ends with a knife
3. Run the vegetable peeler down the zucchini lengthwise

Cooking your zucchini noodles is even easier than cooking traditional spaghetti. Simply place your noodles inside a microwave safe dish and cook for 1-2 minutes or until tender. Don't overcook or your noodles will fall apart.

For the stovetop, bring a pot of water to boil. Add your zucchini noodles and boil for a minute or until tender. Top with your favorite pasta sauce.

I've found that a medium zucchini makes about a cup of noodles.

I agree that black spaghetti doesn't look appetizing, but it's really worth trying. I'm pretty sure most kids will think you're cool when you hand them a plate of black spaghetti.

It cooks quicker than regular spaghetti, too. I just boil water like normal and add the pasta, but it only takes about five minutes until the noodles are al dente.

Explore Asian also sells mung bean spaghetti. I haven't tried it yet only because I'm not really sure what mung beans are and I don't eat anything I can't identify.

I actually remember my mother fixing spaghetti squash when I was small, but I don't think she ever used it as pasta with sauce. It was always casseroles.

Last year I decided to give spaghetti squash a try. I'd never made it before, and I was surprised at how much the inside of a vegetable can actually look like spaghetti.

If you've never tried spaghetti squash before, you really should run out and buy one. It truly does live up to its name. Not only does it look like spaghetti noodles, it tastes like it, too. I've even fed it to my son and he never knew the difference.

It turns out spaghetti squash is really easy to cook. Plus, one squash makes enough spaghetti to feed a small family.

Another method is the whole method. Take a knife and prick holes all over your squash. Bake at 375F for an hour to an hour and a half. Cut in half when cool enough to handle. Remove seeds.

The microwave method is by far the quickest and easiest way to cook spaghetti squash. Slice squash in half and place cut side down in a microwave safe dish. Add about an inch of water, and microwave on high for 12-15 minutes or until done.

After your squash is cooked, let cool, then take a fork and rake through the flesh of each half. Like magic you'll have spaghetti-like noodles. They're now ready to use as you would any cooked pasta.

Since I began eating gluten free, I've really broadened the range of foods I eat. I now eat things that I probably would have never tried before.

Spaghetti made from vegetables? Yeah, I would have looked at you like you're crazy. But I've discovered these options are tastier and healthier than what I was eating in my pre-gluten free days.

Being gluten sensitive doesn't mean you are deprived, it means you get to expand your gastric horizons.