What's a diabetic pasta lover to do? I'll settle for a really good vehicle for good sauce, but I can't do spaghetti squash every night.
I've heard of using bean sprouts, but aren't they a tad on the crunchy side?
I've heard about sliced boiled cabbage, but won't that stink up the house?
Zucchini? Similar to squash, I guess.
Other ideas? ... Can cauliflower be made to work? Are any of the low-carb pastas low-carb enough and not-so-horrible enough to be worth it?