I agree.. I bought one of the spiralizers and make LOADS of zucchini spaghetti w homemade pasta sauce and great big meatballs on top.. I can eat a ton of these and never feel one.... bit guilty.. ...I even like to spiralize cucumbers and sm amount of onions to make a real crunchy salad .... I tried to use the low carb traditional pasta but it didn't work for me.. but spiralized pasta is the way to go for me....
Hi I am new here, but, there is a pasta on the market called Dreamfields Pasta variety of shapes and sizes, with only 5 net carbs per serving and it is delicious. It was recommended to me by my doctor.
"Nothing tastes as good, as being thin feels." Weight Watchers
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We have started making lasagna and replacing the lasagna noodles with yellow squash sliced flat lengthwise (like long, oval potato chips) and then keeping the rest of the ingredients - it is fantastic and pretty easy to do. It also freezes well - I usually make a lasagna to eat and one to freeze at the same time.
Hi! Yes these are all good alternatives, spaghetti squash, zucchini ribbons and even green beans with sauce are good. I like the shiritaki (sp?) noodles, but have not gotten in the habit of using them regularly. I don't trust the "low carb" pastas out there, I have read some not so good reviews that say the carb counts on the packages are inaccurate and that they actually do give a blood sugar spike. Best wishes!
The fear of pasta deprivation is one of the things that turns people away from low carb diets. The cries ring out: “I can’t live without my pasta!” Fear not. There are many low carb alternatives to pasta, and at least one good low carb pasta on the market.
Using a vegetable peeler, peel strips off zucchini, working your way around the squash. They can be as wide or as narrow as you like. Keep going until you reach the seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also use a mandolin for this. (Note: if you're counting carbs, weigh the noodles at this point.
Put the zucchini strips in a colander or strainer, sprinkle a liberal amount of salt over them,and toss to coat. (1/4 teaspoon salt for several cups of strips) Put the colander over a bowl and put a small plate on top to squeeze out the juice as it emerges. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.
Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint. The zucchini pasta is now ready. It doesn't really need cooking, but you can gently warm it up. Don't cook it too long, or it will stick together and/or become mushy - it's much more delicate than regular pasta.
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