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What Is Low-Carb Spaghetti?

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  • Written By: Jeremy Laukkonen
  • Edited By: Andrew Jones
  • Last Modified Date: 04 September 2016
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Low-carb spaghetti is a dish that is prepared in a way that minimizes the amount of carbohydrates present in the finished product. This can be accomplished in a number of ways, from using a sauce that has no added sugar, to replacing the spaghetti noodles with various substitutes. Each method of preparing low-carb spaghetti has a unique number of carbohydrates, and some of them taste substantially different than regular spaghetti. Tofu shirataki noodles are one low-carb replacement, though whole-grain noodles are also lower on the glycemic index than traditional spaghetti made with white flour. Another way to make low-carb spaghetti is to substitute spaghetti squash for the noodles, though a tool known as a spirulizer can also be used turn summer squash into a noodle replacement.

There are a number of different diets that require carbohydrate intake to be monitored closely, and diabetics are typically also advised to control their intake of high glycemic foods. Many different companies manufacture food products that are lower in carbs than traditional options, though it is also possible to moderate carbohydrate intake with natural choices and homemade foods. Spaghetti, and other pasta dishes, are traditionally quite high in carbs, though there are a number of options for people who need to monitor their carbohydrate intakes.

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Spaghetti has two main components, both of which are often high in carbohydrates. One of the main components is the sauce, and many commercially produced spaghetti sauces have a lot of added sugar. Low-carb spaghetti typically makes use of commercially produced sauces that have no sugar added, or sauces that are homemade. To make a low-carb spaghetti sauce at home, it is necessary to use fresh tomatoes, or canned tomatoes that have no added sugar. A variety of different spices may be added as well, since they do not add to the carbohydrate content of the sauce.

The other main component of spaghetti is the noodles, which contribute most of the carbohydrates to this dish. Whole-grain noodles are typically lower on the glycemic index, though low-carb spaghetti often makes use of other options. Tofu shirataki is one type of noodle that is very low in carbohydrates, so that can be a good option for low-carb dishes that call for noodles. Another potential substitute is spaghetti squash, which is a type of winter squash that forms long, thin strands when shredded. It is also possible to shred summer squash into noodle-like strands with a tool known as a spirulizer, so that is another option when preparing low-carb spaghetti.

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