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It’s no surprise that white pasta isn’t exactly what you’d call a “health food” – after all, it’s loaded with starchy carbs and calories. Even whole wheat pasta has nearly the same amount of starchy carbs. Fortunately, we do have options, and today we’re Getting the Skinny with Molly on 3 top picks for low-carb pasta swaps!

 

 

  1. Pre-packaged low-carb noodles
  • House Foods Tofu Shirataki noodles(a blend of soybeans and yam flour with just 20 calories per cup), found in the refrigerated section of grocery stores
  • Quest Pasta, a fiber-based pasta substitute available online, with just 10 calories per serving.

 

 

  1. Spaghetti Squash (see recipe below)
  • Per cup cooked spaghetti squash: 40 calories – 10 grams carb – 2 grams fiber

 

  • Compare to 1 cup regular white pasta: 220 calories – 43 grams carb – 3 grams fiber
  • Compare to 1 cup whole wheat pasta: 175 calories – 37 grams carb – 6 grams fiber

 

 

  1. “Spiralized” veggie pasta
  • The spiralizer is a simple kitchen gadget that allows you to make pasta (think spaghetti, fettuccini ribbons, and more) from veggies like turnips, parsnips, and zucchini.

 

 

Per cup cooked zucchini “pasta”: 45 calories – 10 grams carbs – 2 grams fiber

 

 

RECIPE: Simple Baked Spaghetti Squash By Chef Marc Gilberti of Ochsner Health System

This squash is super easy to prepare. Team it up with your favorite meat sauce and a side of veggies for a great dinner.
Ingredients:

One 3-pound spaghetti squash
Salt, to taste

 

Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of ½-inch. Bake at 350; for 45 minutes or until squash is tender when pierced with a fork. Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghetti-like strands.