I just read this thread. This is the first time I've heard that spaghetti can be cooked with courgetti. How do you cook it?I may sound like a broken record here and probably only practical when they are in season, but courgetti spaghetti is the best (spiralised and fried courgettes).
You spiralize (slice longwise really thin or use a spirulizer or a julienne slicer) the courgette (zucchini)and either drop it in some boiling water or stir fry it in some butter. Be warned it doesn’t take long at all. Personally I barely cook it at all but make sure whatever sauce etc goes on top is piping hot and heats it through. I like more texture than the mush if it’s overdoneI just read this thread. This is the first time I've heard that spaghetti can be cooked with courgetti. How do you cook it?
When I used to use it, I didn’t bother to cook it, just put it in a very hot bowl and stirred before adding whatever sauce was going on top. Left it with an “al dente’ texture and was nicer than cooked which was often a bit limp.You spiralize (slice longwise really thin or use a spirulizer or a julienne slicer) the courgette (zucchini)and either drop it in some boiling water or stir fry it in some butter. Be warned it doesn’t take long at all. Personally I barely cook it at all but make sure whatever sauce etc goes on top is piping hot and heats it through. I like more texture than the mush if it’s overdone
Yep heat it up rather than “cook” it is definitely the way to go imo tooWhen I used to use it, I didn’t bother to cook it, just put it in a very hot bowl and stirred before adding whatever sauce was going on top. Left it with an “al dente’ texture and was nicer than cooked which was often a bit limp.
An alternative is to slice and sauté the courgette.
It appears that the research published in this area by Dr Robertson was just a pilot study so far.I have just been reading about restrictive starch in rice and pasta which seems like a very good option. Both work fine f reheated, so i will be experimenting with both and will report back
Many of us would have their BG shoot up very high from eating a portion of pasta that high in carbs. I don't think 50% carbs is a very good nutritional profile for most T2's.Excellent nutritional profile (LOTS of fibre):
Approx 50g carbs and 15g fibre per 100g
Are you walking more, eating/drinking differently in other way? Testing the same way? Less stressed?New T2 here. Usually I can hardly look at pasta without shooting up but out in Italy (impossibly hot) at mo. & fresh pasta with veg toppings fine! Why????
Could it be what I've come to call the "macro combo effect"?New T2 here. Usually I can hardly look at pasta without shooting up but out in Italy (impossibly hot) at mo. & fresh pasta with veg toppings fine! Why????