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