Healthy cooking doesn’t have to be boring and this delicious spaghetti squash pad thai proves it.
By JULIE BRINKLEY
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
2 tbsp dry roasted peanuts, chopped
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.
Follow 5&1 Optimal Weight Loss Plan