Healthy cooking doesn’t have to be boring and this delicious spaghetti squash pad thai proves it.


By JULIE BRINKLEY


Ingredients


3 ½ cups spaghetti squash, cooked


1 cup cabbage, shredded


¼ cup reduced sodium broth


4 tbsp powdered peanut butter


1 tbsp rice wine vinegar


2 tbsp light soy sauce or Bragg amino acid


⅛ tsp cayenne pepper


¼ tsp ground ginger


½ tsp garlic powder


18 oz cooked chicken

Garnish

2 tbsp dry roasted peanuts, chopped


Cilantro


Directions


In 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 five minutes or until the sauce has coated all.


Top with 6 oz. of cooked chicken and garnish with peanuts and cilantro.


Makes 3 servings.


Optional

Follow 5&1 Optimal Weight Loss Plan