suggestions needed

galegetsthin · January 2012

I have a family that loves pasta. I have an insulin resistance and dont need to eat pasta. Can someone give me some suggestions on replacements for the pasta (at least on my plate). We dont have it often, but I feel rough when we do have it. I have managed to find replacements for most everything else, but other than spaghetti squash (which I dont know how to cook), I dont know what else to make that would be good with the marinara sauce that is not high carb.

kamhap2003 · January 2012

Spaghetti squash is super easy to make and really tastey! you cut it in half, remove the seeds (like hallowing out a pumpkin) poke holes in it and bake at 350* for 35 minutes. When it's done, srape out the inside with a fork. There is so much spaghetti squash that you will need to freeze it. I use ziplock baggies to store my extra squash in the freezer then thaw it out when ready to re-cook. Or, you can try lightening up your pasta. I use Hunts tomato sauce wtih herbs and garlic instead of traditional spaghetti sauce adn it saves me a lot of calories. I also usually stick to just a measuring cup of pasta. If I don't measure half my foods, I tend to over-do it.

dmoses · January 2012

I definitely second the spaghetti squash suggestion! They are super yummy!

I've never tried these, but have seen others talk about them...

http://www.nooodle.com/what-is-nooodle/

galegetsthin · January 2012

Oh, that sounds REALLY easy. Someone also suggested eggplant cut in small cubes and cabbage. The eggplant I could see, no so sure with the cabbage though.

Contrarian · January 2012

Rice. Thin strips of carrots or zucchini. Couscous.

Kimmer2011 · January 2012

The spaghetti squash is a great suggestion. Sometimes I just have whatever sauce over vegetables like peppers, zucchini, eggplant, carrots, or even broccoli & cauliflower.

CakeFit21 · January 2012

I did the spaghetti squash thing last weekend and I don't know if I will make plain pasta ever again. I couldn't believe how delicious and EASY it was. Husband LOVED it. I may make it tonight.

jamk1446 · January 2012

I also love spaghetti squash but I cook it in the microwave. Poke several holes in the skin and cook on high for 10-15 minutes depending on the size of your squash until it is slightly soft when pressed. Remove, cut in half and let cool enough to handle then scrape out the seeds and the flesh will separate into strands.

When I want something more like wide noodles, I use a vegetable peeler on zucchini or yellow squash and then steam them. Be careful to drain the noodles or your dish will end up watery. Or you could use a julienne peeler for spaghetti- like strands if you aren't sure about trying spaghetti squash.

Lizzy_Sunflower · January 2012

I am not sure if you have tried the Barilla Plus type of wheat blend pasta. Not sure if that fits the bill, as it is still a carb, just not a simple carb. The Asian section of your grocer will also have buckwheat noodles and rice noodles, both of which are really yummy.

maryjay51 · January 2012

marinara sauce over chicken or fish is good too.. with a salad on the side or another veggie. i bake spagetti squash.. cut it in half and scoop out the seeds .. put some water on a cookie sheet and place each half upside down on it..the water adds some moisture. bake about 20 minutes on 350.. let it cool down about ten minutes..take a fork and scrape it and it comes out like noodles in an amazing way. there is absolutely no flavor in spagetti squash so adding herbs and other healthy sauces are essential if you are looking for flavor.

i make a cold spagetti squash salad with sundried tomatoes,onion,red bell pepper, olive oil, balsamic vinegar, garlic, italian seasoning and feta cheese..it is very yummy and healthy!!!!!!

LethaSue · January 2012

I even use green beans in place of pasta. The french green beans are the best for the sauce.

galegetsthin · January 2012

These are all REALLY great ideas! I am gonna have to try them all! Maybe I can even get the girls to eat them. One is a vegetarian (who doesnt like veggies and is more of a carb-itarian) and the other is a 6 year old who will eat anything. I LOVE my carbs, but it seems that they are the biggest issue with me and my insulin resistance. I really dont want to be diabetic when I am older!

bedoozled · January 2012

Hmm, things that would be good with sauce...I'm not sure on the nutritional details, so you'd have to check, but if it's a gluten thing, you could try alternatives like rice pasta, or quinoa pasta - which might be hard to find, but if you can find some rice/quinoa/garbanzo etc. flour you can make your own pasta right at home! There's also all of the sorts of Asian rice noodles, or Japanese buckwheat noodles (100% to get rid of the wheat here!). Again, these may not help your specific problem, in which case I'm sorry (I'm speaking more on a GF front, I guess). Spaghetti squash is pretty great for dressing up with flavors, but so are lots of other vegetables - mashed cauliflower with gravy (or sauce) is great (I love this recipe http://mynewroots.blogspot.com/2010/12/good-gravy.html). Sauce on green beans, asparagus, or as a dip for artichoke is always good too! Eggplant or chicken parm (maybe without the bread crumbs, and with less cheese, to keep things healthy), possibly even fish parm! One of my new personal favorites is baked eggs - you just heat up a little tomato sauce until it's simmering in a pan, crack in an egg, and "bake" it until it's just cooked through. A little fresh basil and a small bit of grated cheese on top and you're good to go! Good brown rice might be another option - you could make a sort of pasta sauce-rice curry

Anyway, I don't know which, if any of this, will be helpful, but good luck!

fitnessyeoja · January 2012

BUMP

Crystal_Pistol · January 2012

You have to prepare them properly, but I use tofu shiratake noodles.

suggestions needed

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