Beef Pad Thai (Spaghetti Squash)

I wanted to share this wonderful recipe my husband and I simply can not get enough of! I love pad thai and it is my absolute favorite Thai dish. My mom would make it for us quite often, but now I live so far away from her that I had to learn to make it myself! I still do not make it quite like her no matter how many times I try because it seems momma always makes it better, but this recipe came out really good!

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!

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)

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)

1 oz dry roasted peanuts, chopped (3 Healthy Fats)
2 tbsp fresh Cilantro, chopped

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
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.

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