Spaghetti-squash and cabbage Pad Thai
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Spaghetti-squash and cabbage Pad Thai calories by ingredient
Introduction
For even lower carbs and calories, substitute shirataki noodles for the spaghetti squash. Then you can subtract 10 grams of carbohydrates and 40 calories from the nutrition information. For even lower carbs and calories, substitute shirataki noodles for the spaghetti squash. Then you can subtract 10 grams of carbohydrates and 40 calories from the nutrition information.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 butter
1-1/2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce
1/2 minced jalapeno
2 teaspoons water
Stevia or other natural sweetener to equal up to 1-1/2 tablespoons sugar, or to taste. I will start with 8 drops liquid stevia
Saute:
1 tablespoons sesame oil
2 cups thinly sliced green cabbage
8 oz. raw shrimp (or use tofu or chicken or a combination)
Garnish:
2 tablespoons chopped peanuts
1/4 cup chopped cilantro or parsley
Directions
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