A Keto Version of Spaghetti that Actually Tastes Good, and Barely Raises Glucose!
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Dennis Pollock, of Beat Diabetes, shares a keto version of spaghetti that tastes good and barely raises glucose.
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You sure can tell great and helpful stories Dennis! Merry Christmas and may you thrive ’25.
I like to mix the zucchini noodles with the spaghetti squash and sauté to heat it up. It also bulks up the vegetables that way. Thanks for all the tips Dennis.
We do veggetti too. Have you tried lasagna with cottage cheese/ egg lasagna noodles? Yum! 2 cups cottage cheese, 4 eggs, 1 tsp turmeric, 1 tsp baking powder. Blend. Bake spread thinly and evenly on parchment paper or silicon baking sheet on large baking sheet. 350• for 30 minutes until puffy and brown. Quick, easy and delicious as flat bread, wrap, or “noodle” to layer in lasagna.
I’ve made lasagna with, believe it or not, a few prevailed cabbage leaves, you can’t tell, taste wise, they are there. Need to try your option too, I do not like spaghetti squash.
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FROM BOLIVIA——–THKS————BRAVO !!!!!!!!!!!!!!!!!!!!!
hamburger mixed with tomato paste tastes pretty good by itself too
I will try this. I have had eggplant lasagna and love it.
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I have made this many times in the past. I concur that it is good! I spiralize the zucchini onto a cutting board and then cut the strands with a large knife, even the center core, then simmer them in a large cast iron pan for 10 min (stir!) to evaporate some of the liquid, before adding the sauce and beef. I use Rao’s Homemade sauce – 6 g carbs – 1 g fiber. I use 2 zucchini and have a little left over for another partial meal. Thanks for the reminder! The spiralizer does work well. Delicious, without the spike or guilt!
Love zucchini noodles stirfried in butter onions and peppers and chicken breast.
Egglife wraps cut into strips works too.
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Try ‘Miracle Noodles!’ Take them out of the bag…rinse them off…add them to whatever you are cooking!
Can you say
‘Diabetes Spaghetti” 5 times fast?