First, you roast the tips at 450 degrees for 12 minutes. I sprayed some oil on them and added some salt prior to baking.
You take the cleaned off stems and take a potato peeler and get to peeling. These are the “noodles.” It takes a little time, in fact, the tips were done cooking before I was done.
Put the noodles in a bowl, toss in some sea salt and olive oil.
Add the tips and a little bit of parmesan cheese and get ready to enjoy. A very filling side dish and it isn’t pasta or rice. Score!