“Somewhat.” You will find this helpful: http://www.inspiralized.com/2013/10/28/how-to-spiralize-an-eggplant/

Steph – thanks for your question, it’s a great one! The best way to do this is to not cook the noodles and bring them for lunch separated from the sauce. So, bring your protein/cheese/noodle mixture in tupperware and then your sauce in a separate tupperware container. Go to the microwave and then combine your sauce with the noodles and microwave.

Does that help/solve your problem?

If you don’t have access to a microwave at work, then try eating cold or making other raw veggie noodle dishes, such as my Greek Pasta Salad with Chicken or Pesto Green Beans and Potatoes.

I believe that Ali has said she doesn’t own a microwave. Are you microwaving your zucchine noodles and combining them with your other ingredients at home, and then reheating that at work? What about taking your zucchini noodles in one microwavable dish, and your toppings in another, microwaving them separately, draining the noodles, and then combining? Just an idea; I haven’t tried this myself, as I don’t take lunch to work (I like to get awy from the office and have some “me” time).

What about cooking the zucchini noodles in the microwave? I really like the convenience of zucchini pasta (Chop ends, stick in spiralizer and crank away!) but I hate laboring over the stove to cook it. I did notice that stir-frying the noodles on the stove top results in less watery sauces, but what about in cases where I can’t cook the noodles (ie, bringing it to lunch)?

What I have been doing is microwaving the noodles for two minutes and then draining it. Then I top it with my protein, cheese and jarred pasta sauce. The only problem is by lunch time when I reheat my meal, the sauce becomes too runny and it loses its flavor (which is really disappointing).

Any ideas on how to overcome this? Thanks.

Thanks for your reply, Ali! I’ll try straight from the spiralizer to the pan next time … will be easier, and cut down on the time, too.

Susan – no need to “drain” them, it doesn’t remove enough water and leaves the noodles limp and salty! You can just put them right in the pan without olive oil and they’ll cook! I hope that spiralizing will help you create more healthy meals that are gluten-free!