As I'm sure you know, if you're trying to get leaner, pasta and other noodles are one of the WORST things you can include in your meals... they are extremely calorie-dense compared to the small amount of micro-nutrients you get from them...
And the large amount of starchy carbs you get triggers cravings for more carbs later... I can tell you that when my meals are mostly meat and veggies, I'm satisfied fairly quickly, but if I try to eat a plate of pasta, I just can't seem to stop coming back for 2nd's and 3rd's and 4th's!
Whatever it is... there's no doubt there's something addicting about starchy pasta that makes you overeat almost every time.
That's why I almost totally avoid pasta except on cheat days. So here's a great alternative below...
If you've never tried spaghetti squash, it's delicious and it's also a great alternative to pasta, since it's much higher in nutrient density and MUCH lower in total carbohydrates...
So you get MORE nutrition and less calories and starchy carbs which are just contributing to your abdominal fat.
My favorite way to eat spaghetti squash is to bake it soft and when it's done, scoop the spaghetti-like textured squash out and then top it with tomato sauce with veggies mixed in, and grass-fed bison sausage.
It's a great healthy dinner that's MUCH lower in carbs than eating a belly-stuffing plate of pasta.
If you've never baked a spaghetti squash before, it's simple... you just cut in half, take out the seeds, and lie the cut sides down in a big baking dish, and then put about an inch of water in the bottom of the pan. cover and bake around 400 or so for about 70-90 minutes depending how big the squash is.
Then you just use a fork to scoop out the squash and it comes out in spaghetti-like strands. It's delicious!
Remember that you can get grass-fed bison or beef sausage at:
*My 2nd favorite use for spaghetti squash:
Now you've had your spaghetti squash, sauce, and bison sausage dinner and you still have tons of leftover spaghetti squash.
Perfect! Now you have a great healthy breakfast by throwing a layer of spaghetti squash into a pan with some virgin coconut oil and cooking scrambled eggs into the squash. I tried this a couple weeks ago and was blown away how good it was!
This was my favorite breakfast for at least 3 days in a row while I finished the leftover squash.
I just added a bunch of seasonings to the eggs and spaghetti squash mixture and it came out really good. Use your creativity with this one on the seasonings.
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