You might have realized that this pad thai recipe isn't made with the traditional rice stick noodles. Instead, it is made with spaghetti squash. Spaghetti squash makes a wonderful substitute for pasta or noodles and keeps the dish low carb. It has a slight sweetened crunch to it, but it works well for this Asian meal. I love spaghetti squash and my hips love it too! This recipe is definitely a keeper! Enjoy!
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An update on my Diet Bets! I am proud to say that I am still holding strong! I hope to have a decent weigh in on Saturday for the Diet Bet challenge that I am currently doing... so stay tuned! I admit, at this point I would be happy with any loss this week because I know I will eventually get to my goal weight. In the past, this would have never come out of mouth because I expected a loss every week. I mean come on... I want results and I want it NOW! It is time to be realistic and accept what my body CAN or will eventually do whether it takes a little more time than I originally hoped for. In other words, we need to cut our bodies some slack!
Hoping all our weigh-ins will be Happy Weigh -ins!
Beef Pad Thai (Spaghetti Squash)
Ingredients:
3 1/2 cups spaghetti squash, cooked (7 Greens)
1 cup red or green cabbage, shredded (2 Greens)
18 ounces John Soules Beef Steak Strips * (3 Leaner)
1/4 cup reduced sodium beef broth (1/4 Condiment)
1/4 cup Bell Plantation Powdered Peanut Butter (2 Optional Snacks)
1 tbsp rice wine vinegar (1/4 Condiment)
2 tbsp light soy sauce (2 Condiments)
1/8 tsp red cayenne pepper (1/4 Condiment)
1/4 tsp ground ginger (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
Garnishes:
Garnishes:
1 oz dry roasted peanuts, chopped (3 Healthy Fats)
2 tbsp fresh Cilantro, chopped
Directions:
Directions:
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork. Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard. Next, scrape the inside of the squash with a fork all the way to the skin. Set aside 3 1/2 cups of spaghetti squash and reserve the rest for another use.
Place thawed beef steak strips into skillet over medium high heat. Cook for 4 to 6 min, turning several times. Set aside.
To make the sauce, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder in a small bowl. Set aside.
To a large skillet, add 3 1/2 cups spaghetti squash, cabbage, and sauce. Heat over medium heat for about 5 minutes.
Divide among 3 plates/bowls and top each dish with 6 oz of beef, 1/3 oz chopped peanuts, and cilantro. Toss to combine.
Makes 3 Servings
Place thawed beef steak strips into skillet over medium high heat. Cook for 4 to 6 min, turning several times. Set aside.
To make the sauce, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder in a small bowl. Set aside.
To a large skillet, add 3 1/2 cups spaghetti squash, cabbage, and sauce. Heat over medium heat for about 5 minutes.
Divide among 3 plates/bowls and top each dish with 6 oz of beef, 1/3 oz chopped peanuts, and cilantro. Toss to combine.
Makes 3 Servings
Each serving provides
1 Leaner, 3 Greens, 1 1/2 Condiments, 1 Healthy Fat, and 2/3 Optional Snack
* Although beef is typically a Lean option requiring 5 ounces with no additional healthy fats needed, Nutrition Support stated 6 ounces of John Soules beef strips counted as a Leaner option requiring 1 Healthy Fat based on the current nutrition information. Cooked chicken breast would also make a great substitute.
