Ok, that title should have you saying WHHHHHAAAAATT??? Those would be two items that would put you in a coma even if you weren’t diabetic. So how can someone who is watching their sugar intake eat pasta and dessert? I have two recipes this week that I have tried and was pleasantly surprised.
I came home from work last Wednesday to a typical Sunday meal. The whole family had come over for a pasta dinner. We had switched to wheat pasta a few years back in order to eat healthier, but my wife went the extra mile on this dinner. We had mentioned trying spaghetti squash in the past but had never tried it. To my surprise she had went out and got two spaghetti squash. I was skeptical at first because I have tried other vegetable replacements for flour due to the carbohydrates. Lets just say it was a great meal and I want to share the easy recipe.
1 Squash for every two (2) people
Guess what, that is it; you don’t even need the water you would need with pasta.
My wife opted for the easy prep. She sliced eight (8) holes in each of the squashes.
- Then she cooked them in the microwave on high for 15-18 minutes for two squash or until they are soft on the outside. This is in line with traditional pasta, so your prep time to boil water then adding pasta isn’t really any faster.
- She cut them in half long ways and forked out the centers making sure to remove the seeds.
- Top with your favorite fixings or sauce.
She added her red sauce recipe for the family. I opted for the white 5 cheese sauce which was much lower in carbs.
The taste of the “noodles” was in line with traditional pastas. It was fairly bland and didn’t have a distinct flavor which a
Just the squash noodles.
little olive oil and some Italian seasoning perked it right up. The squash had a nice al dente crispness; I had expected a soggy noodle consistency. If you like a less crisp noodle; I assume extending the time in the microwave or boiling the noodles would do the trick. I may need to try that next time just for experimenting purposes. This surprised and pleased me. The other great thing about spaghetti squash is that it typically has about 1/3 to 1/2 less carbohydrates compared to other pastas which is great you’re watching your carbs to control your sugar
Spaghetti Squash and Sauce
levels. If you want a pasta fix but worry about carbohydrates, spaghetti squash is a great alternative. The other good surprise is that my wife actually liked the spaghetti squash. So this will be a staple in our pantry since the squash can be kept for weeks. It can also be grown in our garden, so I already picked up some seeds this weekend.
Now onto dessert, I decided to make traditional chocolate chip cookies for the rest of the family because they typically do not like my desserts due to my limiting of the sweetness. I did make some diabetic chocolate chip cookies for me and the more adventurous in my family. This recipe will make slightly sweet chocolate chip cookie.
Low Carb Chocolate Chip Cookies
Soy Flour Chocolate Chip Cookies
1 cup soy flour
1 cup butter (I used this and it made the cookies dry; my wife suggested using Crisco)
1 Tbsp molasses
1 Tbsp vanilla extract
1 cup Stevia sugar replacement powder
1/2 cup semi-sweet chocolate chips or dark chocolate for less carbs
- Preheat oven to 350 degrees.
- Add ingredients to a mixing bowl and blend on medium until ingredients begin to ball up as one large cookie dough ball. Be careful not to increase the speed until flour and Stevia sugar have begun to mix in.
- pinch off about a tablespoon full of dough and place on cookie sheet.
- cook for 10-12 minutes depending on your preference of crispness and coloring of cookie.
This recipe was not a big success with the family due to the lack of sweetness apart from the chocolate chips. I liked the cookies taste but was not impressed with the fact they did not melt down like traditional cookies. In the future, I will use Crisco as my wife had suggested and increase it by a half cup since the dough was much drier than regular cookie dough. The cookies were good with almond milk, but I did miss the crispness of a flat chocolate chip cookie. Not all was lost, this dough would make a great base for a firm diabetic chocolate chip crust for a pie.
So this week I have offered two recipes to make a main course and dessert. One was great and the other not so much. Just keep trying new things and as you find things that work well and are well liked; be sure to add those recipes to your cook book. Until next week.
Every”body” is different!