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MOMULDA SparkPoints: (0)
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10/17/11 6:16 P

I have tried to make spaghetti squash without success. Can anyone tell me a way to make it that will work?

TRAVELINTRA SparkPoints: (0)
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10/15/11 3:36 P

I LOVE LOVE spaghetti squash and try to make it once or twice a week (even before dieting!) For me, the key is to combine the sauce (or olive oil) in with the spaghetti squash and heat it on the stove for a few minutes. It seems to make the squash taste more "spaghetti" like IMO. Plus, you can eat a generous portion for next to no calories/carbs.

10/14/11 9:43 A

We use Dreamfields Pasta at our house. Only 5 net carbs per serving. There is absolutely no difference between it and "regular" pasta. So I can have my spaghetti / pasta salad / mac and cheese, etc. and it tastes no different and looks no different!!!!

MRSJOCCO SparkPoints: (29,643)
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10/5/11 10:27 P

Kelp noodles.

These are fresh and "squeaky." Best in soups and cold salads IMO.

MOMULDA SparkPoints: (0)
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10/3/11 2:10 P

I couldn't find them either. They were in the refrigerated section of my grocery, where the cold stuff fin the fruit area.

LAETU5 Posts: 1,405
9/30/11 11:40 P

I use zucchini squash sliced into really thin strips (I don't have one of those things that can make them into strings).

I'm going to give spaghetti squash another try when it comes into season this fall....I thought it was okay when I tried it but it was strangely crunchy (and didn't fool my husband at all).

for the salsa chicken you might be able to put it in a lettuce wrap...i used lettuce today instead of a taco shell and didn't miss the shell at all; in fact i think I was glad not to have it.

(I'm gearing up to ditch non-veggie non-milk carbs for a while)

TONEDTORI Posts: 473
9/24/11 8:52 P

Liked the zuchinni recipe. thanks for the reference.

PSALM139WC1 SparkPoints: (0)
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9/7/11 4:42 P

ooh! that sounds pretty darn delicious to me! Gonna have to try that! Never thought of that.

PSALM139WC1 SparkPoints: (0)
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9/7/11 4:41 P

For me, I opt to take in my carbs through things like beans, fruit, veg. I still eat rice and pasta, but very little and infrequently. I can choose something with a much higher nutritional value for the calories.


77TERRI Posts: 44
8/26/11 12:35 P

A couple of hints - rinse the shiritaki noodles really well, to get rid of the seaweed smell. :) Then drain a few minutes.

The cauliflower works as a substitute for many dishes, but it needs to be nearly dry; try boiling it til tender, draining the water and turning off the stove, then put the cauliflower back on the hot eye and gently stir every minute or so until most of the water is evaporated.

KDITTY Posts: 69
8/26/11 11:13 A

I sometimes make Zucchini "Noodles." I can serve it with tomato sauce and twirl it around the fork - it almost makes me feel like I'm having pasta, but it's so much lighter and healthier! Here's the recipe:

Enjoy emoticon

8/19/11 6:33 P

Some great suggestions. Thanks to all.

FELDTL Posts: 97
8/17/11 9:04 A

I've used spagetti sqaush, and califlower but when you make a pasta dinner does anyone know any other no/low card alternatives???

Fitness Minutes: (20,400)
Posts: 2,704
7/28/11 10:54 P

I've seen some recipes for cauliflower "rice" lately:

7/28/11 7:26 P

Yummy! The whipped cauliflower does sound delicious. I've never heard of the zucchini spaghetti idea. I'm definitely going to try it. Lot's of great ideas here!



BELLAARADIA SparkPoints: (40)
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7/28/11 3:37 P

Whipped Cauliflower sounds awesome!! I have to try that.

BELLAARADIA SparkPoints: (40)
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Posts: 429
7/28/11 3:37 P

Hi! I Make the same thing, and let me tell you it's DIVINE!!
I don't use breadcrumbs on my eggplant either. I use flour, and egg the outside, then bake to a crisp or lightly fry in olive oil!! Then I layer them like I would lasagne....amazing!! :)

7/18/11 8:53 P

I like to mix cabbage, spaghetti squash and zucchini ribbons for my pasta sauce. Yummy :)

7/17/11 12:32 P

I get mine at the local grocery store, they are in the produce department with the soy cheese and other meat alternative items. Whole foods carry them, as do Asian markets :-)

BLAIR1957 Posts: 245
7/17/11 10:12 A

Spaghetti squash!. Cut in half, de-seed and place halves cut sides down in a baking pan filled with a little water. Bake at 350 for about an hour. Take out the squash from the outer shell with a fork and place into a bowl. You will see why it is called spaghetti squash!! blessings on your day.

SHELBSYD SparkPoints: (38,719)
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7/17/11 10:08 A

Where do you get Shirtaki noodles. I looked at three grocery stores and I can't find it!

7/15/11 11:28 P

Shirataki Noodles and Quinoa are both great!
Go with the fettuccine shirataki (better for the texture)
And make sure to get the rinsed quinoa...It is SO yummy! I cook it right in my rice cooker with chicken stock instead of water.

MOM2MICKEY SparkPoints: (0)
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Posts: 19
7/13/11 1:34 P

A few favorites of mine:

Serve things on a bed of spinach

Serve things on cauliflower -- I used to mash it and do all sorts of things, but a lot of things like pulled pork taste great on just plain boiled cauliflower.

Shaved cauliflower instead of rice for fried rice (we try to do lower carb, but no low carb, so I usually do this 1/2 and 1/2 with brown rice and then add a lot of egg white, and frozen mixed veggies)

Portabella mushroom caps instead of pizza dough (this one is soooo much tastier than pizza dough, you won't go back ever)

SARAHMENDY SparkPoints: (0)
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7/6/11 10:46 P

Spaghetti squash is really good for a substitute! So is quinoa in place of rice. Also eggless noodles are really good, and they are healthier for you! Another good sauce is creamy fetticchini made with skim milk, garlic, light cream cheese, flour, salt and pepper, found that one through weight watchers!

HAWKTHREE SparkPoints: (66,990)
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6/30/11 10:01 P

I love your cheese crisps ideas. I make them as well, but with sesame seeds or chia seeds or a combination. I was very surprised when I used the recipe calculator and found out each one only has 60 calories.

I hadn't thought of draping them to form cups.

I keep mine in the oven far longer than you do. I like mine very brown. I have a Silpat sheet and for some reason they take longer when baked on that.

HAWKTHREE SparkPoints: (66,990)
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6/30/11 9:57 P

I think you could use neufchatel instead of marscapone and achieve the same creaminess with far less fat and calories. Also cheaper

LIZMOODYMOM SparkPoints: (0)
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6/30/11 1:58 P

we are into low carb. One thing we do instead of pasta, is to use a carrot peeler on zuchini to make ribbons of zuchini. Take off the skin and don't use the seeds in the middle. It will take about two zuchinis to make enough for one person. Once you have your ribbons, saute them in some olive oil until soft. Then put pasta sauce over them. It's great!

PARKPIERCE SparkPoints: (0)
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6/29/11 3:48 P

Hulless barley (not pearled), you can find it at healthfood store. It is one of the lowest grains on the gycemic index. I takes 4x more water to cook. I just put it in my rice cooker. It gets to about the consistancy of rice and has a slightly nutty flavor. Great sub for rice or even hot cereal in the morning.

HAWKTHREE SparkPoints: (66,990)
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6/28/11 12:20 P

Thanks for posting about Whole Foods having Shirtaki noodles. I've been scanning my Asian markets for them.

Are they with the refrigerated foods or dried pasta or elsewhere?

SOOZERELLI SparkPoints: (56,050)
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Posts: 451
6/26/11 11:36 P

there is a good recipe (in my opinion) for a zucchini pizza bake...You can also "process" zucchini to make it into noodles or slice it thinly for a lasagna..

6/24/11 1:03 P

I make a mean eggplant parmesan - basically substitute sliced eggplant for lasagne noodles.

DZSHESSICA SparkPoints: (0)
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6/23/11 9:38 P

I love pasta sauce on spinach! Try it with some oregano and some fat free ricotta cheese!

6/17/11 7:52 P

I tried my pasta sauce over spinach tonite and it was wonderful!

JOYJOYM74 Posts: 38
6/14/11 10:50 A

Shirataki Noodles (WHole foods carries them). Note that these evoke strong opinions in people. Either love or hate - as they have a very different texture than regular pasta. But imho, if you rinse them thoroughly and try optionally boil them ever so slightly, they can be a reasonable occaisional substitute.

JOSKATE SparkPoints: (0)
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Posts: 157
6/14/11 2:54 A

I use cooked carrots or acorn squash for my sauces. Tastes great with spaghetti sauce, chili, asian chicken stirfry, tofu curry... You name it!

SLIM_DEMI SparkPoints: (5,282)
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Posts: 20
6/12/11 12:44 P

Well, I made a nice steak dinner last night & used mashed steamed cauliflower with marscapone cheese, salt & pepper and it was abolutelu divine! I don't feel as full when I eat this instead of mashed potatoes-the all time favorite w steak. Also sautéed some zucchini "fries" in the same pan I used for the 6 oz sirloin & it too was just what my body needed.

Substitute salmon, tuna, turkey breast, etc. for the protien & just enjoy!!


THEMEDI8OR SparkPoints: (0)
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Posts: 37
6/9/11 7:33 P

I used to go to an Italian place that gave you the option to get your meals with steamed spinach instead of pasta. It was great!

SUCESS65 Posts: 37
6/6/11 7:12 P

thanks for all of these ideas emoticon

CHOOWY Posts: 4,240
6/5/11 10:13 A

I just discovered wild rice. It's higher in protein than brown rice.

MISS-UNDERSTOOD SparkPoints: (0)
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Posts: 8
6/3/11 6:20 P

Didn't read through so I am sorry if these have been posted already

thin slices of zuchhini
eggplant in lasagna (the eggplant takes on the flavour of whatever you cook it with)
spaghetti squash
nooodle (yes, three Os,

cauliflower cut into little bits for a base for curries, stir-fries, etc.

Hope that helped :)

SUNRISE14 Posts: 5,216
4/3/11 6:28 A

How bad are romane noodles ?

SNOOPY1960 Posts: 1,687
4/2/11 9:17 P

You can crush pork rinds and use them as "bread crumbs"
Try to make cheese crisps !!


1 cup grated hard cheese (such as Parmesean or Romano) - NOT the dried powdery stuff but REAL grated cheese

Preheat oven to 350 degrees

Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.

Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered foil and sprayed with Pam

Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.

Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges).

It happens fast, so watch carefully.

If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)

Use romaine lettuce leaves as "bread" when you make a sandwich.

TERRIAM SparkPoints: (0)
Fitness Minutes: (11,052)
Posts: 170
4/2/11 6:00 P

@Tammy: I love your zucchini recipe, thanks!
I also wanted to comment about the Dreamfield pasta. I did find it in a local market, but the Carbs on the box indicate 41 carbs per serving. It does have a teaser about only 5 carbs being 'digestible' but I am not sure what that means and am bothered by that, so I'll be skipping Dreamfield for now. I didn't find much info about 'net carbs' here on SP, so I did post a Message in the Diet and Nutrition board.. under 'Get Help Here'

TAMMYC1970 Posts: 31
4/2/11 9:45 A

Have you ever tried zucchini noodle? I use them in all of my pasta dishes.

This recipe will make 2 servings
1 TBS pepper
2 TBS olive oil
4 med zucchini

80 Calories per serving

Peel zucchini. Use a potato peeler to slice zucchini into ribbons.
Heat skillet add oil sauté zucchini about 3 minutes
season with pepper

Edited by: TAMMYC1970 at: 4/2/2011 (09:49)
TERRIAM SparkPoints: (0)
Fitness Minutes: (11,052)
Posts: 170
4/1/11 9:31 A

Thanks for the new suggestions!
@CCHELSEY6- I had forgotten about spaghetti squash and had always wanted to try it.
@EXENEC -I see Dreamfield Pasta is available at most of the local grocery stores, I'll check it out.
@POOKIE: the cauliflower recipes look great on that website,thanks!
@TAMMYOKHARA: You got me looking more closely at pork rinds, in fact the website that Pookie suggested had recipes that included pork rids.

EXENEC Posts: 5,624
3/31/11 7:27 A

Have you tried Dreamfield's pasta? A serving (2 oz dry) has 5 net carbs and it tastes just as good as the regular stuff.

I enjoy my homemade marinara and turkey meatballs over steamed spinach.

CCHELSEY6 Posts: 42
3/30/11 3:02 P

Spaghetti squash or beans(lentils?)

-POOKIE- SparkPoints: (327,931)
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Posts: 22,198
3/28/11 5:58 A

This site has recipes for cauliflower rice in the side dishes page... try that! And look round the rest, its great!

Edited by: -POOKIE- at: 3/28/2011 (05:59)
3/27/11 7:52 P

You can serve it over or with pork rinds.

TERRIAM SparkPoints: (0)
Fitness Minutes: (11,052)
Posts: 170
3/27/11 2:15 P

I have found some awesome Sparkrecipes- both oven & crockpot- for dinner entrees like pulled pork, cream cheese salsa chicken, etc...but am now looking for some new low carb alternatives to buns, rice or pasta.

I already pour my entree over boiled cabbage or whipped cauliflower, but I'm always looking for other alternates. I posted on the recipes & nutritional count for Whipped Cauliflower on the 'Secrets of Success' page, but here it is again:
Whipped Cauliflower: Take 1 head steamed cauliflower (florets only), whipped with 2 Tbl non-fat milk & 2 Tbl fat free cream cheese- makes 4 servings (1/2 cup) with 24 Cals, 0 fat, 3 carbs and 2.5 g protein per serving.
Anyone else have tips?

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