Spaghetti-squash and cabbage Pad Thai
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Bake:1 small spaghetti squash (you'll need 2 cups of cooked spaghetti sauce to match the nutritional information)Sauce:2 tablespoons natural peanut butter1-1/2 tablespoons fresh lime juice1 tablespoon rice vinegar1 tablespoon fish sauce1/2 minced jalapeno2 teaspoons waterStevia or other natural sweetener to equal up to 1-1/2 tablespoons sugar, or to taste. I will start with 8 drops liquid steviaSaute:1 tablespoons sesame oil2 cups thinly sliced green cabbage8 oz. raw shrimp (or use tofu or chicken or a combination)Garnish:2 tablespoons chopped peanuts1/4 cup chopped cilantro or parsley
Directions
1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced. OR cut squash in half, scoop out the seeds, pierce, turn upside down (skin side up) in a baking dish with about an inch of water and roast about 45 minutes or until tender when poked with a fork.
2. Whisk together peanut butter, lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; then remove from heat. cover, and set aside
3. Heat sesame oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in shrimp or other protein source and stir-fry until protein is hot and cooked. (Note: if using tofu, you may want to saute that separately in sesame oil, sprinkle it with a little soy sauce. When as brown as you like, dump it out into your serving bowl. Then saute the cabbage till as done as you like).
4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. (Measure out two cups if you are following the nutritional information for this recipe, otherwise use as much as you like). Place strands in a large bowl and gently untangle with fork. Gently stir in the sauted cabbage and shrimp (or other protein) and reserved sauce. If the sauce has thickened from the peanut butter, you may need to add a little water. Garnish with peanuts and cilantro. (Again, if you are following the nutritional info for this recipe, use just 1 tablespoon chopped peanuts per serving. If it doesn't matter, use more.)
Serving Size: 1/2 recipe is one serving
1. Preheat the oven to 375 degrees . Prick squash all over with a knife and roast on a rimmed baking sheet about 1 hour, or until tender when pierced. OR cut squash in half, scoop out the seeds, pierce, turn upside down (skin side up) in a baking dish with about an inch of water and roast about 45 minutes or until tender when poked with a fork.
2. Whisk together peanut butter, lime juice, vinegar, fish sauce, sugar, jalapeno and water in a small saucepan. Bring to a simmer; then remove from heat. cover, and set aside
3. Heat sesame oil in a large skillet over medium-high heat; add cabbage and saute 1 minute. Stir in shrimp or other protein source and stir-fry until protein is hot and cooked. (Note: if using tofu, you may want to saute that separately in sesame oil, sprinkle it with a little soy sauce. When as brown as you like, dump it out into your serving bowl. Then saute the cabbage till as done as you like).
4. Halve squash lengthwise and scoop out seeds. Using a fork, scrape squash from shell. (Measure out two cups if you are following the nutritional information for this recipe, otherwise use as much as you like). Place strands in a large bowl and gently untangle with fork. Gently stir in the sauted cabbage and shrimp (or other protein) and reserved sauce. If the sauce has thickened from the peanut butter, you may need to add a little water. Garnish with peanuts and cilantro. (Again, if you are following the nutritional info for this recipe, use just 1 tablespoon chopped peanuts per serving. If it doesn't matter, use more.)
Serving Size: 1/2 recipe is one serving
Nutritional Info Amount Per Serving
- Calories: 347.6
- Total Fat: 15.0 g
- Cholesterol: 172.3 mg
- Sodium: 907.2 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 6.1 g
- Protein: 31.5 g
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