Carbs, Carbs, Carbs and Spaghetti

My blood sugar is “just a little sweet” or at least that’s what my doctor once told me.  About five years ago I was told I was pre-diabetic and then a year ago I was told I was diabetic.  I’m not bad and don’t have big swinging numbers.  If I take my meds and limit myself to one or two carb choices a day, I’m okay.

Carbs, more than sweets, is my problems.

When I saw the, new to me, shirataki spaghetti, I had to give it a try…15 calories per serving and only 4 carbs caught my attention…  Regular spaghetti noodles and gluten free noodles both have lots of carbs.  These are WAY-Way lower.  Rarely do I like imitation products but these seemed worth the try….now for the taste.


Hmmm…I am not sure how to rate these.  They are incredibly long…REALLY, REALLY long.  I ended up having to cut them up.  There was no was to wrap them around a fork without cutting them.  The taste is for the more part tasteless…not that store bought have a lot of taste but these were less.

What I didn’t love was the texture.

Can I eat them?  Yes.  Do I love them? No.  Will I buy them again?  Yes..I think Kelli and I will experiment with them one day.  They are gluten free so she might want to give them a try.  I wonder if I might like them better if the sauce of the spaghetti is more mixed with the noodles rather than just lying on the top.

Give them a try and tell me what you think or is there is a better way to eat them.  If you haven’t seen them, my Wal-Mart has them in the produce section near the wanton wrapped and such.

For now…I’ll stick with spaghetti squash with spaghetti sauce.  I prefer that and it is a better option for me than regular noodles.

9 thoughts on “Carbs, Carbs, Carbs and Spaghetti”

  1. I am also on a lifestyle change currently. I am practicing a low carb, high protein diet. I eat 1200 calories a day. I have lost 70 pounds in the last several months …I have about 55 more to go. So I have been experimenting with different options as well. I have these I have not yet tried them. I also bought some black bean pasta which I have not yet tried…. Because I really love spaghetti squash and zoodles as a replacement for pasta. With those 2 options I feel like it’s good & healthy…nothing processed and they taste good. Zoodles are noodles made from zucchini. I bought a veggetti maker and it whips them out quickly. The key to good zoodles is sweating them out before you saute them…so they don’t become soggy. Even my picky kids will eat zoodles. So would try those if you haven’t already.

  2. I second the Veggetti and zoodles!!! I haven’t had pasta for almost a year but when I get a craving, a zucchini and my Veggetti to the rescue! I don’t boil them. Just saute lightly and add some protein and sauce. Easy peasy!

  3. I am gluten free and I had a hard time with these noodles-no taste and kind of weird…Please post if you figure them out…I like spaghetti squash better too…I can eat these if I have to but wow-it always seems like you have to add a lot of butter etc…

  4. The squash is what we eat and like best hoping someone will come out with a “carb smart” one like they have with tortillas.

  5. spaghetti squash is the way to go!! Nothing fake there, and tastes good too!! Let me know if you girls want some more…..I think I have 20 more in the shed :)

  6. Fi prefer spaghetti squash, but these are still in my men preferences. They do need to be rinsed, bc they stink. I also think they taste better mixed in w a little serving of spaghetti noodles, and sauce.
    They are available at my Kroger store, which is frys, Ralph’s and a few other names.

  7. Did you salt the water for the noodles? Rachael Ray says this is the only time the noodles get salted. Yes, I would mix the noodles and the sauce together well. HIH

  8. I just found out I have huashimoto disease I’m glutin free. I had noodles that was put out by heartland. They are the best we have found.

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