| | If you're having trouble viewing this email, click here | | | | How to Cook Spaghetti Squash | It's that time of year when pumpkins and spaghetti squash appear at the Farmer's Market. This is great, because they are fairly low in carbs, and high in nutrients. I'll talk more about pumpkin as the fall progresses, but let's tackle that spaghetti squash now! It's a great substitute for pasta in almost any dish you can think of. Have a happy weekend - Laura | | Laura Dolson Low Carb Diets Expert | | | How to Cook Spaghetti Squash 4 Different Ways | You've lugged it home - now what do you do? There are several ways to cook it - the easiest is simply to bake it whole, although that takes longer. I give you the pros and cons of easy way and easy "how to"s. Try it with Low-Carb Lasagna in a Bowl - you just layer the the ingredients in your bowl, with no baking needed! | | | | | Low-Carb Zucchini Lasagna | Did you ever try to make lasagna using vegetables instead of noodles? Did you find that the whole thing ends up kind of soupy from the juice that comes out of the veggies? It turns out the salting zucchini draws out the juice and firms up the strips so they are more like real noodles. (This is a similar technique as the one I use in my Zuchinni Noodles.) This recipe is easy to assemble, as I use sauce from a jar, though you could always use your own homemade sauce. | | | | | Simplifie Eggplant Involtini | Involtini reminds me a little of manicotti, because it has a ricotta-based filling. Eggplant is used instead of the pasta. | | | | | | | | | You are receiving this newsletter because you subscribed to the Low Carb Diets newsletter. If you wish to unsubscribe, please click here | | 1500 Broadway, 6th Floor, New York, NY, 10036 | | | | | | | | |
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