Shirataki Prep Help and Spaghetti Squash Swapping

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I've tried those tofu shirataki noodles, and I want to like them, but the texture and smell are a bit of a turnoff. Any tips? Could I use spaghetti squash instead in recipes that call for tofu shirataki?

Scared of Shirataki

Dear Scared of Shirataki,

It's no secret that I love House Foods Tofu Shirataki. In fact, I think it's the world's best pasta swap. Yes, the noodles are a bit "bouncier" than regular pasta. And, sure, the fact that they come floating in liquid is a little odd. But don't be scared! As long as you prep them right, they're AMAZING. It's definitely worth mastering tofu shirataki, considering an entire 2-serving bag has just 20 calories! Here's a little guide to help you out...

Tofu Shirataki and Spaghetti Squash Five Steps to Tofu Shirataki Perfection

Step 1: Empty your noodles into a strainer, and rinse them thoroughly. The liquid they're packed in is the source of the scent, so getting rid of all traces of it is crucial.

Step 2: Dry the noodles thoroughly (the key word in shirataki prep) by blotting with paper towels and firmly squeezing out as much moisture as possible. Yes, you'll go through a lot of paper towels. Yes, it's worth it.

Step 3: Cut the noodles up a bit; they can be long and unwieldy. Kitchen shears (a.k.a. scissors used only for food) make this super easy.

Step 4: Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir noodles until most of the excess liquid has evaporated, a minute or two. If you'd rather microwave them, you'll want to blot them once more afterward.

Step 5: Coat them with your favorite no-guilt sauce -- the thicker, the better!

Bottom line? Getting those noodles as dry as humanly possibly will give you the best taste and texture. Give 'em a try in this Chicken 'Bella Fettuccine Girlfredo! Now on to the second part of your question...

Swapping in Spaghetti Squash

You can use spaghetti squash in any HG recipe that calls for tofu shirataki. You'll need 1 1/2 cups cooked spaghetti squash for each bag of the noodles called for in the recipe. (FYI: Each 3-lb. squash yields about 5 cups cooked strands.) For each cup and a half of squash you swap in, add 43 calories, 12mg sodium, 9g carbs, 6g sugars, and 1g protein to the total recipe stats; subtract half a gram of fat and half a gram of fiber. Click here for spaghetti-squash tips 'n tricks.

There you go!


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