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Thread: Pasta Replacement page

  1. #1
    pdoerner3's Avatar
    pdoerner3 is offline Junior Member
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    Pasta Replacement

    Like many people, I grew up eating loads of pasta and loved a big plate of noodles smothered in a rich sauce. Here is how I get my pasta fix now, via leftovers.

    First, braise a big roast. I like pork shoulder or beef chuck. Sear it all over in a hot pot with olive oil, remove it, and then throw in some veggies. Carrots, celery, onion, and saute until translucent. Throw the meat back in on top of the veggies then add a mixture of herbs, wine or beer, and some stock until the meat is about 2/3 covered. Bring the whole thing to a boil and then throw it in an oven at 325 or so and leave for at least 3 hours. It is really hard to over cook and since the meat is "low quality", cooking for a long time will break down all the connective tissue.

    When its done, remove the meat and let it rest and you will have a big pot of veggies, meat drippings and other juices (you should probably try and remove the herbs). Transfer the veg and juice into a blender and buzz it up (I also skim off some of the fat as it messes with the consistency of the sauce) and throw it in the fridge. Oh and eat the meat. It will be delicious.

    The next day, take some squash, half it and remove the seeds. Cut it up into 1/2 inch pieces and saute in oil with salt and pepper. Heat up the sauce and shred some of the left over meat. Mix it all together and there you have it. I love it, and my parents, who aren't exactly primal, love it too. I'll try and take pictures next time.

    Try it and tell me what you think!

  2. #2
    Digby's Avatar
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    Some people use spaghetti squash, or zucchini ribbons, or tofu shirataki noodles (my favorite). I also make a noodle with four beaten eggs and a tbl of coconut flour that I cook in a big skillet on slow heat, cool and nut into noodle strips. But a substitute is just that.
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  3. #3
    jqbancroft's Avatar
    jqbancroft is offline Senior Member
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    This sounds AMAZING. Not a "substitute" for pasta by any means (for me), but an incredibly delicious meal that I hope to make soon
    Last edited by jqbancroft; 06-18-2011 at 11:50 AM.

  4. #4
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    I use spaghetti squash for spaghetti, and mandolin sliced zucchini for lasagna
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  5. #5
    ABDada's Avatar
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    It took me a while to get used to shirataki noodles -- I was never a big pasta fanatic when I was a carbkins, though. It's a decent way to introduce friends and family to PB living, though!

    I did spaghetti squash recently and overcooked it quite a bit. That'll be another wrestling maneuver in a few weeks to try to get it right.
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  6. #6
    Dr. Bork Bork's Avatar
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    ABDada, as for spaghetti squash:
    hack that sucker in half, scoop out the seeds until it's totally smooth, put them cut side down on a cookie sheet, puncture the heck out of the skin and bake at 350 for at least 45 mins
    HTH!
    --Trish (Bork)
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  7. #7
    Eule's Avatar
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    I use zucchini and eggplant, thinly sliced and just roasted in a pan. I eat my usual bolognese sauce which I already cooked before becoming primal. It's delicious!

  8. #8
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    i use a spiral slicer to cut thin ribbons of raw carrot. Or just have more meat sauce!!!
    +1 vote for spaghetti squash DROWNED in butter!!! but they are hard to find att.

  9. #9
    ElaineC's Avatar
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    Spaghetti squash also works in the microwave. Cut in half, remove the seeds, and microwave cut side up for 10 minutes for one half, longer for both. I've done other squash this way, and was surprised at how well they turned out.
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  10. #10
    Elspeth's Avatar
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    Quote Originally Posted by ElaineC View Post
    Spaghetti squash also works in the microwave. Cut in half, remove the seeds, and microwave cut side up for 10 minutes for one half, longer for both. I've done other squash this way, and was surprised at how well they turned out.
    I actually do mine in a 2-step approach... take the whole squash and pierce the skin several times with a fork, place on a plate (yes whole!) and microwave for 2-4 min (depending on how strong your microwave is, we have a tiny dorm size one). You basically just want the skin to start to soften, doesn't take long at all. This makes it much easier to cut in half (especially if you have a big one!).
    Then I cut in half, scoop seeds out, add a little oil to my baking sheet and put squash cut side down into a 350 oven for about 30 min. Keep checking it until it's really soft. Let it cool enough to handle and then shred with fork.

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