Spagetti Squash Pad Thai
- Number of Servings: 1
Ingredients
*Spagetti Squash baked plain (1 Cup), 1 serving *Premium Light Tuna in Water Pouch - 2.5oz packet, 1 serving *Fresh Garlic (1 clove = 3g), 3 gram(s) Scallions, raw, .25 cup, chopped Celery, raw, .25 cup, diced Cilantro, raw, 4 tbsp Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites, 0.25 cup *Pam Original Canola Cooking Spray - Fat Free, 1 serving *Great Value Less Sodium Soy Sauce (1tbs - 15mL), 1 tbsp *chili garlic sauce (tuong ot toi viet-nam), 5 gram(s) Lemon Juice 'Real Lemon' 100% juice, 1 tsp
1. Cut in half and place flesh side down in oven safe baking dish. Cook Spaghetti Squash at 375 degrees for 45 minutes. Remove from oven and fork flesh to create shreds.
2. Prep veggies while squash in the oven.
3. Drain tuna packet and rinse.
4. Heat cooking spray in skillet over medium heat and saute garlic and celery.
5. Add the soy sauce, chili garlic sauce, lemon juice, and egg whites. Let sit over heat for 45 seconds and scramble it all together.
6. Stir in the tuna, spaghetti squash, half of the onions and cilantro. Put lid on the pan and let cook for 3-5 minutes.
7. Dish it up and garnish with reserved green onion and cilantro.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HBEAVERS22.
2. Prep veggies while squash in the oven.
3. Drain tuna packet and rinse.
4. Heat cooking spray in skillet over medium heat and saute garlic and celery.
5. Add the soy sauce, chili garlic sauce, lemon juice, and egg whites. Let sit over heat for 45 seconds and scramble it all together.
6. Stir in the tuna, spaghetti squash, half of the onions and cilantro. Put lid on the pan and let cook for 3-5 minutes.
7. Dish it up and garnish with reserved green onion and cilantro.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user HBEAVERS22.
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 1.6 g
- Cholesterol: 45.0 mg
- Sodium: 1,196.1 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 3.2 g
- Protein: 27.8 g
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