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  • Psghetti

    Has anyone tried the paleo spaghetti recipe using scraped eggplant in place of pasta? Has anyone used rice noodles? How'd they turn out?

    --

    What would Andy Taylor do?

  • #2
    My take:

    Spaghetti squash - good only as itself, either in soups or tossed around the meat fat after the flesh is done roasting/sautéeing. The advice of spaghetti squash with tomato sauce - blech for us.

    Rice noodles: if you are talking the Italian pasta kind, and not the Asian kind, we love Goldbaums brand. Tinkyada in second place. Both taste good with tomato sauces and cook/act like regular pasta - just be a bit more gentle with them, as semolina pasta they ain't

    We haven't met an Asian rice noodle yet we do not like - just don't expect to be able to get an Italian dish to work with these. Stick to Asian recipes - they are awesomeness by themselves

    Asian noodles: check out their sweet potato noodles, too. They are part of the "glass noodle" family, ie they turn transparent upon cooking. Fun!

    I haven't done the eggplant strips thing, but we do do zucchini that way, and we love it. Zucchini cut into thin strips (a mandoline helps immensely unless you are really good with a chefs knife), spread out on a towel to air dry for a while, then sautee. We like them so much we have taken to eating them that way as a side dish.
    I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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    • #3
      Originally posted by Crabbcakes View Post
      I haven't done the eggplant strips thing, but we do do zucchini that way, and we love it. Zucchini cut into thin strips (a mandoline helps immensely unless you are really good with a chefs knife), spread out on a towel to air dry for a while, then sautee. We like them so much we have taken to eating them that way as a side dish.
      I use a simple ribbon/julienne peeler to shred zucchini, very quick and easy. And ya, it's perfect for tomato or alfredo sauces--good texture and absorbs a lot of flavor. I stir in some dry oregano for the sauté.

      Rice and buckwheat noodles are not terrible if you're okay with some dense refined carbs--I'll have a bit in Thai or Vietnamese dining, but if it's an Asian sauce at home I'll probably use konjac.
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      • #4
        A good Asian store will have clear rice noodles that cook up very much like spaghetti, so much so you could fool anybody as long as you put sauce on them.

        Finely shredded cabbage, steamed until tender, can also be a good substitute.

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        • #5
          Spaghetti squash is one of my kid's favorite things in the world. I make it the same way for her as macaroni and cheese or with browned ground meat. She is not big on tomato sauces, but I cover it in home-made marinara for a casserole iirc.

          The carbonara sauce (tomato-vegetables and meat) frankly is better without pasta, but that's me.

          Zucchini makes one heck of a dish, sliced into strips and cooked in browned butter with garlic and nuts.

          We use shiritake noodles or bean sprouts in all Asian dishes
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          • #6
            Another alternative is kelp noodles.

            Look up the Sea Tangle brand.

            delicious and a good source of iodine.

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            • #7
              I was surprised that I liked spaghetti squash in place of pasta. It's better with cream sauces than red sauces, but even then, it's pretty damn good, with a subtle flavor that doesn't interfere with the sauce.

              I like putting tomato/red sauces over rice rather than trying to duplicate pasta. Or just making them thicker if they have meat in them, not putting them over anything, and calling them chili.
              "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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              • #8
                Maybe I should have mentioned this part. This is to serve someone who eats gluten-free but not paleo, and who wants spaghetti. But I, of course, eating paleo, don't want to make actual pasta. So I'm looking for something that we can both eat that will give a spaghetti experience, preferably something twirl-able with a moist, pasta-like texture.
                Are Italian rice noodles generally available, or do you have to go to a specialty store? And Mark S says rice, while a grain, is about neutral, iirc?

                --

                What would Andy Taylor do?

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                • #9
                  We occasionally eat the Trader Joe's brand rice pasta, IMO it is the closest anything has come to a conventional wheat-based pasta. Of course it is rice-based so not low carb, but as a sometimes treat it is fine.

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                  • #10
                    I love vermicelli rice noodles. They are firm and taste just like wheat angel hair pasta.
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                    • #11
                      I second cabbage and kelp noodles. All my attempts with squash end up too watery.

                      If you can get your hands on enoki mushrooms, you can pull them apart and get nice strands:

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                      • #12
                        I have someone in the house who has many food allergies and can't have gluten, so she can't eat white rice. She bought some brown rice pasta, but I'm not optimistic about the end result. But we use my grandmother's sauce recipe, and it's been so long since we've had it...

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                        • #13
                          I thought using spaghetti squash was perfect for me. I did it with a "meat sauce" Here is what I used for the sauce - Ground beef, mushrooms, carrots, celery, onion and garlic. I used diced tomatoes, and a bit of crushed tomatoes. Along with salt and pepper, basil, and oregano. By doing it this way, the sauce wasn't "watery" or runny at all but nice and chunky and I thought it went perfect with the squash.

                          For the squash, I bake in cut side up ( cut in half ) at 400 degrees C for an hour with some olive oil smothered on top, and sprinkled with sea salt or kosher salt. ( I add a bit of cracked pepper too, but some might not like that ) I do end up with a bit of oil/moisture pooling in the pitted area of the squash but I just poured that into my sauce. It was perfect constancy for me.
                          There will come a time, you'll see, with no more tears. And love will not break your heart, but dismiss your fears, get over your hill and see what you'll find there, with grace in your heart and flowers in your hair.

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                          • #14
                            I alternate between using spaghetti squash and rice spaghetti, by Tinkyada. Both are really good. The Tinkyada spaghetti looks just like regular spaghetti only white.
                            Started Primal June 2012 at 148.5lbs, and 5' 1", reached goal weight in 5 months.
                            Lowest weight 93lbs - too thin. Now stable at around 100lbs much better weight for me at my age.
                            Primal, minus eggs, dairy and a myriad of other allergens.

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