Hey all! I'm still pre op, but after doing a ton of research I know carbs are a big no no post op. I've read things such as bread, Pasta, rice etc aren't well tolerated after surgery. I can give up bread and rice, but I'm freaking out about pasta. I'm Italian, I can't help it lol. I probably make pasta in some way shape or form at least 2-3 times a week. I could REALLY use some pasta-ish ideas for post op (down the line of course) that I could use that would make me feel less like I'm giving it up completly.

I've thought of things like spagetti squash, I've seen the tofu noodles (not sure of the name?) and I saw on the Eggface blog about zuccini pasta. Anyone tried any of these things? Any specific recipies for them?

Im a big spaghetti squash fan. Ive been eating this for years as a changeup from pasta...everyrhing frim olive oil and herbs to tomato sauces..good stuff.

How do you prepare it? I mean. I roasted mine in the oven, and then tried just putting sauce on it, but the texture was chewy and the taste no so great. Did I not cook it long enough? Tips from a pro?

I was sleeved 7 weeks ago and I tolerate pasta ok. Of course we are talking very small amounts, but one thing my nutrionist suggested was Quinoa pasta. It has protein and to be honest I prefer it to any whole wheat, tofu or any other type of pasta substitute I have tried you can get it at most health stores, or Publix (here in the South East) maybe target?? or even Wal-Wart maybe.

I have tried the zucchini noodles with a julienne peeler. I used a little margarine and some salt on mine instead of pasta sauce. I really like zucchini, so I liked it. I also eat the real thing though, but in moderation. I couldn't eat pasta for the first at least 6 months, it made my stomach upset. Now I can eat a little, and I do enjoy it, just not very often. Treat the regular stuff like a treat. Good for you for looking for alternatives. As for the spaghetti squash, it sounds like you did not cook it long enough. I am not an expert though, but if it is tough, leave it a little longer.

Good Luck!

I couldn't tolerate the Shiritaki at all. I use zuchinni, spaghetti squash, Quinoa or whole wheat pasta. As long as I keep my carbs under 40-50 grams a day, I will lose. I would stay away from any pasta at all for the first few months. You need to train yourself into eating protein first until mostly full/satisfied. 70-90 is a lot to get in when your stomach capacity is so small.

Moregan, i cut the quash in half, put about 1/2-3/4 inch of water in baking dish and stick in the oven. I leave in until the outside of the squash becomes pliable or I can stick a fork through easily. Take it out and flake or scrape out the "noodles" it should have the texture of "al dente" pasta.