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Spaghetti Squash Pad Thai

Makes 3 servings. 


3 1/2 cups spaghetti squash, cooked (7 Greens)

1 cup cabbage, shredded (2 Greens)…

1/4 cup reduced sodium broth (1/4 Condiment)

4 tbsp Powdered Peanut Butter (2 Snacks)

1 tbsp rice wine vinegar (1/2 Condiment)

2 tbsp light soy sauce (3 Condiments)

1/8 tsp red cayenne pepper (1/4 Condiment)

1/4 tsp ground ginger (1/2 Condiment)

1/2 tsp garlic powder (1 Condiment) Garnishes:

2 tbsp dry roasted peanuts, chopped, optional (1 Snack)

A few sprigs of Cilantro, chopped


In a small bowl, combine broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder.

Coat a large non-stick skillet with cooking spray. Add spaghetti squash, cabbage, and sauce. Heat over medium heat for 5 minutes or until sauce has coated all. 

Top with Protein:

7 oz cooked flounder


6 oz cooked chicken


5 oz cooked beef Garnish with chopped peanuts and cilantro. 



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