Tag Archives: noodles

Low Carb Shrimp Scampi

I just love watching Food Network. When I win the lottery, I plan to hire Tyler Florence as my personal chef. I watched him make shrimp scampi the other day and I was drooling by the time he finished. Whether that’s because the food looked so good, or because he looked so good is unclear. (Sorry David, you know I love you.) I decided I had to try this recipe, and it was great. It only needed a simple substitution to make it low carb.



Use a spiral slicer (mine is sold here) to cut one medium zucchini per person.  This will replace the linguini noodles called for in the recipe. Don’t cook these, just allow the zucchini noodles to reach room temperature.




Find Tyler’s recipe here, and follow his directions for making the shrimp. After you remove the shrimp from the pan,  make your sauce with the lemon juice, wine, etc as directed in the recipe. Remove pan from heat. Then add the shrimp, zucchini “noodles,” and parsley to pan to coat with sauce.



I like to add parmesan and diced tomato to the top. The zucchini “noodles” do give the dish a different texture than a regular noodle. They are very fine, but they do keep a light crunch. In my opinion, they don’t impact the flavor at all. Since the zucchini is about 5 net carbs and the equivalent amount of pasta is about 45 net carbs, I think it’s an excellent trade.



Spaghetti Squash

Spaghetti squash is a great substitute for noodles. It’s really easy to prepare, readily available, and very inexpensive. It does take some time in the oven, but it doesn’t need any real attention while it bakes.





I start by making my husband cut the squash in half lengthwise. They are a little tough, so be careful with them.





Scoop the seeds out of the squash, drizzle it with olive oil, and bake at 375 degrees for approximately 45 minutes.




Make sure the squash shreds easily with a fork. If not, put it back in the oven for 5 minutes at a time. Season with butter, salt, pepper, and Italian seasoning.

*4 NET carbs in one cup





Check the carb count on your sauce. The sauces from World Market are good and have 4-5 net grams of carbs per serving.






I served my spaghetti squash with cheese sticks that I made using the Cauliflower Crust recipe from Your Lighter Side found here. If you haven’t tried any of the riced cauliflower recipes on this site, I highly recommend that you do.




Low Carb Spaghetti

Before I started cooking low carb, my family had spaghetti for dinner fairly often. Not only do we all enjoy the taste, but it’s also inexpensive and quick to get on the table. I wanted to share a fun and fairly simple substitute I found for the noodles.

For some inexplicable reason, I was looking at a raw food website. They were using the Joyce Chen Spiral Slicer. I was so intrigued that I just had to try it. I found mine on Amazon for $17 and some odd change with free shipping. I’ve got to tell you it’s more fun than a barrel of monkeys; it’s really easy to use as well.



You just peel some zucchini, feed it through the slicer, and you’ve got “noodles.” I allowed mine to dry out some on paper towels. I even blotted out some of the excess moisture.  I did not cook them at all. These are fine and delicate. They really don’t need to be cooked. In fact, they really won’t tolerate being boiled or anything. (The reason I know this shall go without saying. Let’s just say that I’ll bet they would turn to mush if you even tried to boil them for just a minute. This is of course, completely hypothetical.)


For this meal I just got my sauce piping hot and added it to the noodles and stirred it together. I was so pleasantly surprised at how good it was. It was nice to sit down and have a big plate of spaghetti. You can twirl it on your fork and everything. :)

I caution you to find, or make, a low carb sauce. You really need to check the label because tomato sauces can vary greatly. The one I used tonight was actually only 4 net carbs in 1/2 cup. Add lots of meat, mushrooms, olives, etc. to your sauce to make it really hearty and filling.



Use one or two zucchini per person, depending on your appetite. One medium zucchini has about 3 net carbs.

I plan to find more ways to use these noodles and this slicer. I’m thinking of something Asian.

I’ll keep you posted!

Low Carb Lasagna

Lasagna "Noodles"

Few things in life are more rewarding for me than pulling hot,
cheesy lasagna out of the oven. I am amazed by the fact that I’ve been able to
enjoy this dish often while losing weight. It certainly doesn’t look, feel, or
taste like “diet” food. When I explain to people that the key ingredient for
making low-carb lasagna is actually cauliflower, I must admit I get some
strange looks. It is a little funny I suppose. I guess people picture a big
cauliflower floret in the middle of their lasagna and it honestly doesn’t sound
that appealing. However, see the top for what your “cauliflower noodles” will look like when done.

Here is a link to the recipe that I use for lasagna:

*Update: apparently the site has changed, and it will not allow me to give you a link directly to the recipe. However, if you click the link you will go to the correct site, “Your Lighter Side.” Once you are there, search for Cauliflower Noodle Lasagna and it should come up for you. Sorry for any confusion…

There are also other fantastic recipes on this site that use
cauliflower or zucchini in a variety of creative ways. It’s something that you
really can’t believe until you try it. Trust me, it’s worth it.

Bon Appetite!