How do you go about eating Spaghetti?
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Have you ever tried spaghetti squash? It looks like spaghetti but is a veggie. Add pasta sauce and you are good to go.0
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Dreamfields low carb pasta. Great tasing and very low carbs in comparison to other brands. Also like others have said, ground turkey or veggie crumbles will add great taste without all the nasty fat.
http://www.dreamfieldsfoods.com/0 -
Thank you everybody! I have a weight watchers scale and went ahead and measured it out. lol. It's a pain in the butt, but I guess I have to do it.0
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One of my favorite dishes is to take a Jennie O turkey sausage, fresh zuccini, summer squash, fresh tomatoes and diced onions saute them in a skilliet with itallian seasonings and a little olive oil and in a small pan cook up 2 oz of Speghitti or angel hair pasta ( I break it in thirds to make it look like more) I add a little garlic to the water to flavor the noodles.. drain pasta and toss into the sausage veggie mix serve and sprinkle lightly with a little Provolone or light low fat fine grated motzeralla cheese and enjoy the veggies are low in Calories and the whole thing makes a huge serving for under 400 calories....
Sometimes I also mix speghitti noodles and speghitti squash.. Yummy
:drinker: :happy:
Also Orzo noodles are great they look like rice but are pasta and 2 oz is a large serving.. Bon Appitite0 -
Try to advoid foods such as white rice, spaghetti (pasta type foods in general) unless you are doing multiple cardio sessions per week. These foods and related contain lots of complex carbs and will spike your insulin for a longer duration than simple carbs (simple carbs = bad) . As with all carbs you should avoid consuming them after 6pm (3-4 hours before bedtime). These foods however are great for runners as they replace dimminished glucose stores which are lost rapidly during cardio (more so long distance cardio). Start your day off with carbs and try to see them as fuel. Your goal is to keep only enough fuel in the tank to get you to tomorrow.
what? no carbs after 6?! that may work for some people, but should not be touted as a hard and fast rule. personally, i am quite carb sensitive, and do best if i reserve my carbs for the last couple hours of the day, so that i can sleep through the spike/crash/cravings, and it's working great for me. if i followed your advice, i'd either never eat another carb, or weigh 300lbs! she didn't ask whether/when she should eat spaghetti-- only the best way to go about portioning.0 -
It's a pain....but I measure what I am going to cook, and then I measure it after I cook it, and from the portion I divide it to see how many calories. It sucks but I'm getting used to doing things like that so I can be more accurate with my calorie count.0
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I usually use spaghetti squash. Or, sometimes, I just eat the noodles, log it and move on.0
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they sell pasta measurers where you put it in a container and the top adjusts to measure out a serving.
shirataki noodles aren't so good as a spaghetti dish substitute but they are good noodles in a stir fry dish, and no carbs or calories
ooh where!?0 -
I use a fork. I'm not a 'twirl it on your spoon with your fork' kind of gal.
Yeah...I'm guessing that's not what you meant.
Plan for it. Extra exercise, eat less at other meals/snacks. I measure it cooked - usually 1 cup and eat it from a bowl because it makes it look like more!0 -
Pasta can be good for you, it depends on the type, I like the vegetable pasta! I'd recommend eating it for lunch, not dinner, Bob Harper explains high amount of carbohydrates like the ones found in pasta is much better during the day for lunch rather than dinner when you're close to bed time.0
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bump0
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It's hard to stick to a serving.....what about a "smart" pasta? Have you tried spaghetti squash or tofu shiritaki? Those are all low cal/carb options!0
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I used spaghetti squash, low sodium canned tomatoes and ground turkey0
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i have a food scale and weigh 2 oz dry spaghetti. its quick and easy to do0
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I grab a fork and dig in. As long as it fits into my daily calorie goal I go for it.0
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I eat spaghetti sauce with zuchhinni strips and mushrooms0
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When we do make spaghetti... we use whole wheat spaghetti noodles, extremely lean hamburger, and we add sauteed zucchini, olives, extra tomatoes.. lots of different veggies to make it more filling.. and it tastes insanely excellent0
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Ezekiel sprouted whole grain pasta has a low glycemic index and doesn't have high impact on blood sugar, which makes it a whole world better than regular pasta or even regular whole wheat pasta. Or if you want to go even lower cal and carb and spend more Miracle Noodle has No calories, No carbs, but pricey yet great reviews
> http://www.miraclenoodle.com/p-2-angel-hair-pasta.aspx0 -
I make the whole box and divide it up by eyeball into 7 or 8 servings. What isn't eaten get refrigerated for later. It never goes to waste.0
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I just started measuring my pasta. It's not a big deal because I was only eating about 1 1/2 servings w/o measuring before. Then I load it up with my sauce which is mostly veggies, tons of squash, mushrooms, onions and zucchini with the tomato sauce just there to fill it out a bit.
I don't order pasta when I eat out though. As a rule. The portions are always insane and I opt for something indulgent but heavy on the protein instead, like a huge steak!0 -
I now have a set of measuring cups dedicated to the stove and all things that come off of it. I don't find that it takes any time at all to twirl a fork in the pasta and drop it into a measure cup and then into a bowl. I think I may have spent more time dreading it than actually doing it before I actually started but in the end it was just an excuse to eat more than I needed.0
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I cut up a lot of veggies like zucchini, squash, onions, peppers, whatever, sautee them, and then add sauce and simmer. I end up with more veggies than pasta in the end, which I like. Yum.0
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With meat sauce and a fork0
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With meat sauce and a fork
i occasionally use a spoon as well, to properly twirl the noodles on the fork.
also, with a side of garlic bread.0 -
I usually twirl it with a spoon or a knife if that's all I'm given.0
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Dreamfields. Measure it dry (on a scale) then cook it. Yeah, its a pain and a half but a 2oz portion is a lot of of food! I never would have guessed if I hadn't actually taken the time to cook my portion seperately from the rest of my family's food.
Then I like to top it with marinated artichoke hearts, sun-dried tomatoes, a tbsp of pesto, and shaved parmesan cheese. Sometimes I throw some cooked chicken on top too.0 -
I never could get used to the whole grain/healtheir high fiber pasta it would sit in the cubbard forever and I'd end up tossing it after a few years until I tried again and remembered why I hate it.
I just stick to normal white pasta. Its not something I eat much of but when I do plan on, it I want to enjoy it!
And I eat my spaghetti like the others, with a fork & I prefer a bowl over a plate so I dont make messes.
Homemade tomato sauce from fresh tomatos, fresh garlic, oregano basil onion..yum!! I also like to throw in 1 habanero with the garlic in the processor to chop............... for when I'm feeling spicy.0 -
I mix bean sprouts (canned, drain and rinse) in with spagetti, that way I get the taste of pasta but get more volume with less carbs and calories!0
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I eat it on my heavy workout days. I measure it out. And I eat a salad with it.0
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1. Twirl on fork.
2. Open mouth.
3. Insert.0
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