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โ10-29-2017 08:19 PM
Do you like spaghetti squash? It is the "pasta" we use exclusively and my husband even likes it better than the real deal.
โ10-30-2017 06:51 AM
21-Day Challenge starting today if you are interested in giving WFPB Eating a go!
โ10-30-2017 06:57 AM
Yes, I love it and have been using it for years. Just gotten lazy about making it, but going to get one today.
I also use zuchinni & my spiralizer to make noodles.
Those are very good, but this summer, I just didn't do them much. Again, I got lazy!
DH loves angel hair pasta and clam sauce and, when I would make that for him, I just caved and ate it too.
Before, I would do zuchinni noodles and fix my own sauce.
Technically, I know what to do, but waver in my prep work. Dinner comes, I'm hungry, and my resolve goes by the wayside.
โ10-30-2017 09:27 AM
@Witchy Woman wrote:
Yes, I love it and have been using it for years. Just gotten lazy about making it, but going to get one today.
I also use zuchinni & my spiralizer to make noodles.
Those are very good, but this summer, I just didn't do them much. Again, I got lazy!
DH loves angel hair pasta and clam sauce and, when I would make that for him, I just caved and ate it too.
Before, I would do zuchinni noodles and fix my own sauce.
Technically, I know what to do, but waver in my prep work. Dinner comes, I'm hungry, and my resolve goes by the wayside.
Squash as pasta substitute.
Thatโs a c.l.a.s.s.i.c plant-based mistake.
Squashes, especially the summer variety, are not sustaining like
traditional starches. Zuchinni w/ sauce is basically a salad & an hour
later, I would be rootinโ around the kitchen for something more.
Spaghetti squash, a winter variety, has more calories/lb & tastes good
w/ the pasta sauce, but question: why are we substituting pasta?
If you want Italian, I would go for polenta.
Try the pre-made tube variety.
Cut, bake. Smother w/ fat-free pasta sauce.
Plant-Based Newbies are not used to the volume of food
needed to be satisfied. Remember....itโs not about cutting calories.
Itโs about eating the correct calories through calorie density.
โ10-30-2017 09:33 AM
Plant Based News:
Everywhere I turn, I see another NBA player switching over
to a full-on/more Plant-Based diet!
Tom Brady (NFL) brought forward the food-performance connection...
which is important for players to extend their professional career.
Plants lower the inflammation & reduce recovery.
Especially in basketball where they play back-to-back many nights.
โ10-30-2017 03:34 PM
@sidsmom wrote:
@Witchy Woman wrote:
Yes, I love it and have been using it for years. Just gotten lazy about making it, but going to get one today.
I also use zuchinni & my spiralizer to make noodles.
Those are very good, but this summer, I just didn't do them much. Again, I got lazy!
DH loves angel hair pasta and clam sauce and, when I would make that for him, I just caved and ate it too.
Before, I would do zuchinni noodles and fix my own sauce.
Technically, I know what to do, but waver in my prep work. Dinner comes, I'm hungry, and my resolve goes by the wayside.
Squash as pasta substitute.
Thatโs a c.l.a.s.s.i.c plant-based mistake.
Squashes, especially the summer variety, are not sustaining like
traditional starches. Zuchinni w/ sauce is basically a salad & an hour
later, I would be rootinโ around the kitchen for something more.
Spaghetti squash, a winter variety, has more calories/lb & tastes good
w/ the pasta sauce, but question: why are we substituting pasta?
If you want Italian, I would go for polenta.
Try the pre-made tube variety.
Cut, bake. Smother w/ fat-free pasta sauce.
Plant-Based Newbies are not used to the volume of food
needed to be satisfied. Remember....itโs not about cutting calories.
Itโs about eating the correct calories through calorie density.
Can you help me understand the classic mistake. If spaghetti squash has only 25% of the calories and carbs that rice pasta has, why couldn't I just eat 4 times the amount to stuff myself๐ and not feel hungry (given we prefer the taste).
Thank you for your insight.
โ10-30-2017 07:34 PM
โ...only 25% of the calories and carbs โ
Curious...what do you mean by โcarbs?โ
Pasta & squash both have carbohydrates.
When I say โclassic mistakeโ, many adopting this lifestyle are consuming
say, 1500 calories. Those calories tend to be more calorie dense,
so their portions are small....and they mimic those same portion sizes
on low calorie dense foods, are hungry all the time, then begin adding
fats to create satiety. At the end of the day, theyโre just not eating enough.
I say try baking up some spaghetti squash & experiment.
It might work for you! I seen where cutting the squash
in rounds instead of the usual half makes it easier to bake.
โ10-30-2017 08:37 PM
@sidsmom wrote:โ...only 25% of the calories and carbs โ
Curious...what do you mean by โcarbs?โ
Pasta & squash both have carbohydrates.
When I say โclassic mistakeโ, many adopting this lifestyle are consuming
say, 1500 calories. Those calories tend to be more calorie dense,
so their portions are small....and they mimic those same portion sizes
on low calorie dense foods, are hungry all the time, then begin adding
fats to create satiety. At the end of the day, theyโre just not eating enough.
I say try baking up some spaghetti squash & experiment.
It might work for you! I seen where cutting the squash
in rounds instead of the usual half makes it easier to bake.
Sorry to be confusing. I just looked at charts for the nutritional value for rice pasta and spaghetti squash.
1 cup of Rice Pasta has 192 calories and 44 carbohydrates
1 cup of Spaghetti Squash has 31 calories and 7 carbohydrates
It seems we could eat lots more spaghetti squash to fill us up without suffering the danger of calorie dense meals. But I buy a big beautiful organic spaghetti squash at Trader Joe's and get 3 dinners from it--that is 6 meals.
And yes, after many years of cutting the squash lengthwise, I finally learned to cut it in rings!
โ10-30-2017 09:33 PM - edited โ10-30-2017 09:34 PM
@magicmoodz wrote:
@sidsmom wrote:โ...only 25% of the calories and carbs โ
Curious...what do you mean by โcarbs?โ
Pasta & squash both have carbohydrates.
When I say โclassic mistakeโ, many adopting this lifestyle are consuming say, 1500 calories. Those calories tend to be more calorie dense, so their portions are small....and they mimic those same portion sizes on low calorie dense foods, are hungry all the time, then begin adding fats to create satiety. At the end of the day, theyโre just not eating enough.
I say try baking up some spaghetti squash & experiment.
It might work for you! I seen where cutting the squash
in rounds instead of the usual half makes it easier to bake.
Sorry to be confusing. I just looked at charts for the nutritional value for rice pasta and spaghetti squash.
1 cup of Rice Pasta has 192 calories and 44 carbohydrates
1 cup of Spaghetti Squash has 31 calories and 7 carbohydrates
It seems we could eat lots more spaghetti squash to fill us up without suffering the danger of calorie dense meals. But I buy a big beautiful organic spaghetti squash at Trader Joe's and get 3 dinners from it--that is 6 meals.
And yes, after many years of cutting the squash lengthwise, I finally learned to cut it in rings!
I see where youโre coming from.
If youโre eating a low fat, whole foods, plant based diet for a short time,
you donโt need to worry about how carbohydrates are in foods (exclude T1D).
And counting calories? Nope, no worry about counting calories.
Yes, we initially say eat anything at/below 500-500 calories/pound,
but once you have the visual, thereโs no reason to count anything
after that.
And as for one squash for 6 meals? = I would probably eat
the whole spaghetti squash...as one meal for me!
I need to Carb Up!
โ10-31-2017 06:55 AM
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