Bean sprouts
 

I made a stir-fry the other night. I bought a bag of bean sprouts at the grocery. They are the regular kind intended for Asian cooking. I added them near the end because they don't need much cooking. As I was eating my meal, I noticed that the bean sprouts tasted especially good and seemed to resemble pasta.

My question: Have any of you ever tried using them instead of pasta? It seems to me that they would be just as good as spaghetti squash and a whole lot less trouble. I am going to try it when I get around to it, but I am wondering if any one else has already done the "research" for me.

They are not horrible, but what I find even better, and super easy, are the frozen frenched green beans. Half green beans, half whole wheat/low carb pasta is to me virtually indistinguishable from all pasta.