If you are a pasta lover then get yourselves some shirataki noodles in place of wheat pasta. They have no carbs, low fat, low calories and while they don't have the same texture as regular pasta they are an excellent substitute....and I'm italian

I agree. I bought the angel hair, and followed the recipe on the package for Pasta Primavera. Delicious and guilt free!

I loved these even on WW!! Can make them taste just like Ramen or fancy them up. The smell out of the package kills me, but the end taste is great.

Never heard of these. Are they at Stop&shop?

Ohhh, i'll have to try these. I absolutely adore pasta and have ever since I can remember. I've been low-carb for months and would love a change! Where do you buy them? Also, at what stage do you think it would be okay to try them? I just had my surgery last week so I am thinking it will be either in my soft foods or full foods stage. What are your favorite ways to prepare them? Sorry for all the questions I'm just excited since I thought I was saying "bye bye" to pasta until I get to maintenance!

I found them at a local health food store. Maybe Whole Foods has them. I know they can be ordered online too. They smell fishy in the package, but follow the instructions and they are great, they also take on the flavor of any sauce you put them in. I would never have known they weren't the real thing. They are fine for the soft food stage. I've heard the angel hair are the best tasting, those are the ones I bought.

Y'all are better than me. I can not for the life of me get over the texture or the smell. I wash/rinse/dry/repeat and to no avail those little boogers just do not work for me, but I'm so glad they work for others. I was a spaghetti squash girl back when I was avoiding pasta.

They have been popping up in the refrigerated tofu/ cheese section everywhere lately. But definitely at the healthier stores. I too love the linguini ones with marinara and sprinkle mozzerella.

I buy them at the regular super market. They put them in the organic area of veg where you find the refrigerated tofu. They do stink but I rince them like three or four times then I boil them, THEN I prepare maranara. Get a box of pomi, or any jar of pureed tomatos (dont get the cans because your sauce will taste metallic) You can use the roma tomatoes peeled in the can and just squish the tomato in your hand to smash it up if you like chunkier sauce. Get about 2-3 garlic cloves and smash them up with a morter and pissel or a garlic crusher. Sautee the garlic in a table spoon of olive oil. Don't let the garlic get brown just fry it for a minute or two then throw in the pureed tomato add salt and pepper to taste and let it simmer for about 20 minutes. Then toss in about two handfulls of fresh basil and let it cook. If you want to add some ground meat brown it in a seperate pan then drain the oil in a strainer lined with paper towels and pat off the fat that is on the meat. Add the meat to the sauce. After your sherataki noodles have been boiled add the sauce to them and let them cook and incorperate in the pan. Remove and plate the pasta sprinkle with parm cheese and some red pepper flakes if you want and there you go some nice fresh sauce......

Y'all are better than me. I can not for the life of me get over the texture or the smell. I wash/rinse/dry/repeat and to no avail those little boogers just do not work for me, but I'm so glad they work for others. I was a spaghetti squash girl back when I was avoiding Pasta.

How did you prepare the squash?

I have a bag in my fridge, I loved them pre-op but am nervous about them puffing up (expanding like normal pasta or rice) in my new tiny tummy. I'm 6 weeks post op now, any idea how they would do this early out? I'm cleared to start experimenting with what my tummy might like!

How did you prepare the squash?

Baked them.

There's a few recipes on here that I tried and we loved:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=spaghetti%20squash&SortBy=Rating&Direction=Descending