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    • Pasta substitute

    Posts: 6 Member
    edited November 2024 in Food and Nutrition
    I am cooking pasta bolognese for the family today, but i am trying to lose weight. What could i put the sauce on instead of pasta? I had cauliflower rice yesterday. Any ideas welcome.x

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    • Posts: 17,890 Member
      Less pasta.
    • Posts: 2,389 Member
      Spaghetti squash
      Zucchini noodles
      Shirataki noodles
      Use it as a topper for sautéed shrimp or chicken breast
    • Posts: 19,251 Member
      spaghetti squash or zucchini noodles
    • Posts: 6 Member
      How do i do those? Sorry for the dumb question.
    • Posts: 6 Member
      kommodevaran wrote: »
      Less pasta.

      That's not an option as i don't want pasta at all.
    • Posts: 35,719 Member
      ellymvf wrote: »
      show previous quotes

      That's not an option as i don't want pasta at all.

      just have the meat and veg in the sauce then?
    • Posts: 15,357 Member
      I also like zucchini noodles (I use this product, but there are lots out there: http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W/ref=sr_1_sc_2?s=kitchen&ie=UTF8&qid=1455717056&sr=1-2-spell&keywords=vaggettie).

      Or, I'll just put in a ton of veggies and meat so that it's super thick and eat it like a stew not over anything.

      Or just fit a single portion of pasta into your daily goal.
    • Posts: 1,774 Member
      Spaghetti squash for sure!!
      I cut mine into rings to roast... like so
      http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/
    • Posts: 101 Member
      Spaghetti squash is the best! I actually prefer it to pasta. If you good how to cook a spaghetti squash you should find an answer. You don't need an extra contraptions for SS like you would zucchini noodles. ;)
    • Posts: 26,368 Member
      Stuff it in a pepper and bake.

      Or spaghetti squash/zucchini noodles.
    • Posts: 19,251 Member
      ellymvf wrote: »
      How do i do those? Sorry for the dumb question.

      For spaghetti squash you cook it according to instructions and then scrape the middle with a fork. Then use it in whatever recipe you want.

      http://www.foodnetwork.com/recipes/food-network-kitchens/spaghetti-squash-and-meatballs-recipe.html

      For zucchini noodles, buy a spiralizer or a zoodle maker from target etc. and create vegetable noodles, then use whatever recipes you want.
      http://www.amazon.com/Zoodle-Slicer-ZS001-Vegetable-Spiral/dp/B00M6I6MG0

      or:
      http://foodiefitness.org/how-to-make-zoodles-without-a-spiralizer/

      Google zoodle recipes for millions of them.
    • Posts: 623 Member
      ellymvf wrote: »
      How do i do those? Sorry for the dumb question.

      Spaghetti squash is the best swap for pasta. Heat your oven to 375 degrees with a strong sharp knife cut the squash in half. Take some olive oil and lightly rub it on the "meat" of the squash then sprinkle with a little salt and pepper. Place the squash "meat" side down on a foil lined cookie sheet. Bake the squash for about 35-45 minutes or until the squash gets soft. Carefully remove from the oven and over a large bowl take a fork and rake the inside of the squash, it should shred and look like pasta when it comes out of the husk. Serve with whatever sauce you choose. I believe one cup of squash is about 30 calories. If you have any other questions please let me know. P.S. I am a trained chef with 15 years of professional cooking under my belt.
    • Posts: 2,389 Member
      For spaghetti squash, cut it in half and scoop the seeds put. I microwave it for about 5 minutes, then let it cool a bit to mark cutting easier.mthen put the halves flesh side down on a baking sheet. I think I usually do 350 for about 25-30 minutes. When it's done, the flesh will be soft, and you can scoop it out with a fork, and it's like spaghetti, hence the name.

      For zucchini noodles, you can slice really fine, though it's hard. I might just do chunks. Unless you have a spiralizer. Then you can make the zucchini into noodles.

      You might also try roasting some yummy veggies like squash, eggplant, cauliflower, mushrooms, etc. and serving the sauce over that as well.
    • Posts: 2,694 Member
      Whole wheat brown pasta.
    • Posts: 6 Member
      JenMc14 wrote: »
      For spaghetti squash, cut it in half and scoop the seeds put. I microwave it for about 5 minutes, then let it cool a bit to mark cutting easier.mthen put the halves flesh side down on a baking sheet. I think I usually do 350 for about 25-30 minutes. When it's done, the flesh will be soft, and you can scoop it out with a fork, and it's like spaghetti, hence the name.

      For zucchini noodles, you can slice really fine, though it's hard. I might just do chunks. Unless you have a spiralizer. Then you can make the zucchini into noodles.

      You might also try roasting some yummy veggies like squash, eggplant, cauliflower, mushrooms, etc. and serving the sauce over that as well.

      Thanks a lot. Is normal squash the one to use?
    • Posts: 2,389 Member
      For roasting, use any squash. To get the noodley texture, it needs to be spaghetti squash.
    • Posts: 1,486 Member
      Try this site for pictures & recipes

      http://www.skinnymom.com/skinny-spaghetti-squash-tacos/
    • Posts: 1,168 Member
      I personally don't like a typical spaghetti sauce on squash but some people do. I prefer a spicier sauce with it because the squash is sweet. It's worth a try I guess.

      Pasta was one of my biggest weaknesses so I avoided it completely until I had better control. I would put my share of sauce/meat on a nice bed of mixed greens. Bell pepper strips and/or chopped mushrooms either raw or lightly cooked and added to it helped with texture and feeling like I was really eating something substantial.

      I love the tofu shirataki noodles as a substitute but that's another thing people either love or hate.

      It's also good on a potato. I make sure to buy small potatoes so the calories stay low.
    • Posts: 28,055 Member
      ellymvf wrote: »
      I am cooking pasta bolognese for the family today, but i am trying to lose weight. What could i put the sauce on instead of pasta? I had cauliflower rice yesterday. Any ideas welcome.x

      You don't need to avoid pasta in order to lose weight. I just eat less of it - around 4 ounces cooked.
    • Posts: 154 Member
      You can try Shirataki noodles
    • Posts: 4,926 Member
      AmazonMayan wrote: »
      I personally don't like a typical spaghetti sauce on squash but some people do.
      I don't like spaghetti sauce on squash, either.

      Rather than cook myself a special meal, I would buy one of the higher protein, higher fiber pastas like Barilla Plus and serve it to everyone, and have a small portion myself. And have a large salad.
      http://www.barilla.com/aggregator/product/1301
    • Posts: 1,081 Member
      Scrambled eggs? I sometimes put biscuit gravy on my eggs for a yummy splurge with out the extra carbs. Might work for your sauce.
    • Posts: 74 Member
      kshama2001 wrote: »
      show previous quotes

      You don't need to avoid pasta in order to lose weight. I just eat less of it - around 4 ounces cooked.

      I eat the standard 2 ounces uncooked, which used to look like a skimpy serving to me. It doesn't anymore now that my eyes and stomach have been retrained to accept it as the normal, satisfying, full sized serving that it is. That's the best argument I know for not cutting your favorite foods out of your diet while you're trying to weight. You'll never have a better opportunity to develop a lifelong habit of good portion control.
    • Posts: 3,380 Member
      ellymvf wrote: »
      show previous quotes

      Thanks a lot. Is normal squash the one to use?

      Yes, it's called "spaghetti squash"

      Before cooking:
      1ggl62t4x2bp.jpg

      After cooking and peeling the strands:
      f7ho52bya3lc.jpg

      I've been known to use just about any vegetable to replace pasta.

    • Posts: 166 Member
      Spaghetti squash and zucchini noodles are great. You could serve bolgnese sauce on cauliflower rice too. You can also make butternut squash noodles with a spiralizer similar to making zucchini noodles which are also good bit of you don't have any tools spaghetti squash is your best choice because all you need is a fork.
    • Posts: 4,770 Member
      auddii wrote: »
      I also like zucchini noodles (I use this product, but there are lots out there: http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W/ref=sr_1_sc_2?s=kitchen&ie=UTF8&qid=1455717056&sr=1-2-spell&keywords=vaggettie).

      Or, I'll just put in a ton of veggies and meat so that it's super thick and eat it like a stew not over anything.

      Or just fit a single portion of pasta into your daily goal.

      Thank you auddii. What a great kitchen tool! <3
    • Posts: 28,055 Member
      Rosyone wrote: »
      show previous quotes

      I eat the standard 2 ounces uncooked, which used to look like a skimpy serving to me. It doesn't anymore now that my eyes and stomach have been retrained to accept it as the normal, satisfying, full sized serving that it is. That's the best argument I know for not cutting your favorite foods out of your diet while you're trying to weight. You'll never have a better opportunity to develop a lifelong habit of good portion control.

      Ya, I weighed out 2 ounces of dry penne yesterday and it looked like such a small amount, but with Cincinnati Chili it was more than enough.
    • Posts: 1,038 Member
      White beans. The fiber and protein is satisfying, and to me, a far better texture than squash. Squash is, well, squashy.
    • Posts: 17 Member
      Sometimes Walmart has Quinoa pasta or black bean pasta. Both are, literally, just one ingredient.

      OR you could try chinese white rice vermicilli.
    • Posts: 17,890 Member
      ElizabethOakes2 wrote: »
      White beans. The fiber and protein is satisfying, and to me, a far better texture than squash. Squash is, well, squashy.

      Squash is wonderful in Minestrone soup, with pasta, and beans :D
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