Pasta Swaps?

[rdoactv 218]

Im a big spaghetti squash fan. Ive been eating this for years as a changeup from pasta...everyrhing frim olive oil and herbs to Tomato sauces..good stuff.

[MoreganK 164]

Im a big spaghetti squash fan. Ive been eating this for years as a changeup from pasta...everyrhing frim olive oil and herbs to Tomato sauces..good stuff.

How do you prepare it? I mean. I roasted mine in the oven, and then tried just putting sauce on it, but the texture was chewy and the taste no so great. Did I not cook it long enough? Tips from a pro?

[Percepied430 3]

I was sleeved 7 weeks ago and I tolerate Pasta ok. Of course we are talking very small amounts, but one thing my nutrionist suggested was Quinoa pasta. It has Protein and to be honest I prefer it to any whole wheat, tofu or any other type of pasta substitute I have tried you can get it at most health stores, or Publix (here in the South East) maybe target?? or even Wal-Wart maybe.

[Supersweetums 1,164]

I have tried the zucchini noodles with a julienne peeler. I used a little margarine and some salt on mine instead of Pasta Sauce. I really like zucchini, so I liked it. I also eat the real thing though, but in moderation. I couldn't eat Pasta for the first at least 6 months, it made my stomach upset. Now I can eat a little, and I do enjoy it, just not very often. Treat the regular stuff like a treat. Good for you for looking for alternatives. As for the spaghetti squash, it sounds like you did not cook it long enough. I am not an expert though, but if it is tough, leave it a little longer.

Good Luck!

[Catracks 865]

I couldn't tolerate the shiritaki at all. I use zuchinni, spaghetti squash, Quinoa or whole wheat Pasta. As long as I keep my carbs under 40-50 grams a day, I will lose. I would stay away from any pasta at all for the first few months. You need to train yourself into eating Protein first until mostly full/satisfied. 70-90 is a lot to get in when your stomach capacity is so small.

[rdoactv 218]

Moregan, i cut the quash in half, put about 1/2-3/4 inch of Water in baking dish and stick in the oven. I leave in until the outside of the squash becomes pliable or I can stick a fork through easily. Take it out and flake or scrape out the "noodles" it should have the texture of "al dente" Pasta.< /p>