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Instead of Dreamfield’s pasta, which is awesome by the way, it is possible to use Spaghetti Squash or Zucchini Noodles, or Japanese Eggplant Noodles. I bet that last option is a new idea to you. It really is a tasty option, however. Basically, using a potato peeler, slice ribbons as you would with a zucchini, turning the unpeeled Japanese eggplant (shaped not too unlike a zucchini) as you go. Fry in butter with some crushed garlic and seasonings until turning limp and tender. It has an interesting mouth feel, not too different from pasta. I also put my spaghetti meat sauce atop eggplant noodles. My hubby was very appreciative of both meals, so thought I’d share it on my blog. Warning: If you are not a fan of eggplant, then this will not appeal to you.

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