Since being diagnosed with type 2 diabetes (after a long battle with PCOS and Insulin Resistance) I decided I had to take drastic measures and adapt a low carb lifestyle. So far, it’s working pretty splendidly, the only problem is I often have to find low-carb replacements for my favorite comfort foods. Coming from a family that is part Italian, this means working out ways to get dishes that are similar to the carb-laiden pasta favorites. One of the things we’ve come to enjoy is spaghetti squash (also known in some circles as “winter squash). This funny vegetable can be cooked, and then shredded with a fork into long, spaghetti-like strands. The texture is similar to al-dente pasta, and it can be used in almost any recipe as a pasta replacement.
Tonight I had a craving for baked ziti, which I often used to top with pepperoni-much to the dismay of my more authentic Italian friends and family. I have been doing good with veering away from carbohydrates, so I wanted to make sure I didn’t mess things up by eating a big bowl of pasta.
Enter my friend, Mr. Spaghetti Squash.
Using this great gourd, I was able to make a delicious pasta “impasta” that filled us up, and kicked my craving to the curb!
Here’s the recipe:
If you aren’t loving spaghetti squash, or they aren’t in season (and therefore kinda spendy) you can also use “zoodles” which are simply zucchini cut with a vegetable spiralizer. I use the Veggetti and love it! This Kitchen Active Spiralizer is nearly identical to the Veggetti, but cheaper! We get tons of zucchini from our co-op basket but I might be planting some this summer…we shall see what happens.
By the way, you are getting a big ol’ serving of veggies in here. So give yourself a high five. Your kids may not even notice, and frankly, its ok not to tell them.
It can be our little secret.
Looking for other low carb recipes?
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