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Newly diagnosed, scared and confused
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<blockquote data-quote="Grateful" data-source="post: 1613021" data-attributes="member: 438800"><p>I thought the same thing and it was hard at the beginning. Over time, I have got used to it.</p><p></p><p>I have been using several pasta substitutes. Spiralized celeriac and spiralized courgettes as a substitute for spaghetti. Thinly sliced aubergines or butternut squash as a substitute for lasagna. We also tried something called "spaghetti squash" which is a strange squash full of stringy, spaghetti-like stuff but my wife and I found it disgusting (I don't know if anyone else has had better luck).</p><p></p><p>A couple of times I have baked a huge lasagna with sliced butternut squash, then cut it into portions and put them in the freezer. It is rather rich-tasting so good for a winter evening I guess.</p><p></p><p>None of these pasta substitutes taste like actual pasta. They have their own, interesting taste. But they can be substituted into a lot of recipes where you would normally use pasta.</p></blockquote><p></p>
[QUOTE="Grateful, post: 1613021, member: 438800"] I thought the same thing and it was hard at the beginning. Over time, I have got used to it. I have been using several pasta substitutes. Spiralized celeriac and spiralized courgettes as a substitute for spaghetti. Thinly sliced aubergines or butternut squash as a substitute for lasagna. We also tried something called "spaghetti squash" which is a strange squash full of stringy, spaghetti-like stuff but my wife and I found it disgusting (I don't know if anyone else has had better luck). A couple of times I have baked a huge lasagna with sliced butternut squash, then cut it into portions and put them in the freezer. It is rather rich-tasting so good for a winter evening I guess. None of these pasta substitutes taste like actual pasta. They have their own, interesting taste. But they can be substituted into a lot of recipes where you would normally use pasta. [/QUOTE]
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