This recipe doesn't use zoodles or spaghetti squash as a pasta substitute (though I love both of those ingredients). No, this delicious low carb baked spaghetti uses a lesser known but fairly widely available product - shirataki noodles.
Shirataki noodles look exactly like real spaghetti noodles, but they are made from the konjac flour or tofu, depending on the brand that you buy. They have a texture very similar to pho (rice noodles) and are extremely low (virtually zero) in calories and carbs, making them an incredibly versatile (and pretty damn awesome) pasta substitute.
I get shirataki noodles at Kroger and I've seen them at most major grocery stores, so you likely don't have to go to a specialized shop to get them. The noodles come packaged in water and, I'll warn you, they smell a bit fishy when you first open the package. But after you drain the water and rinse the noodles well, the smell completely disappears, I promise! The smell is the result of the water in the package absorbing the odor of the natural konjac root.
I used the noodles exactly like I would use cooked pasta in this baked spaghetti. To keep things light, I used extra lean ground turkey, cottage cheese, and light sour cream along with a low/no sugar added spaghetti sauce. It's so good, I promise you won't miss the "real thing". Enjoy!
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