Here's one of my favorites, with a healthier twist...
Pad Thai
Ingredients:
-1 spaghetti squash
-¼ teaspoon sea salt and ½ teaspoon fresh ground pepper for seasoning
-1 tablespoon peanut oil or sesame oil (not sesame SEED oil)
-1 ½ cup cabbage, thinly sliced
-4 chicken breasts, chopped & cooked
-1 large clove garlic, minced
-1/2 cup gluten free chicken broth
-2 tablespoons of PB2
-2 tablespoons rice vinegar (unseasoned)
-3 tablespoons gluten free soy sauce
-4 drops hot sauce (or to taste)
-Optional garnish: 2 tablespoons roasted peanuts, chopped & green onions, sliced thin
Directions:
Preheat your oven to 350 degrees F. Wash the outside of the spaghetti squash, cut in half, and scoop out the seeds. Season with salt and pepper. In a 9x13 pan add about 1/2 cm of water to the bottom. Lay the squash cut side down and cover with foil. Bake for about 45 minutes or until the "spaghetti" easily pulls away from the edge with a fork. Let the squash rest for 5 minutes and then "shred" the spaghetti with a fork. Set aside. In a large nonstick skillet or wok over medium high, saute the garlic and cabbage for 3 minutes. Remove from pan and set aside. Add the chicken broth, peanut butter, soy sauce, rice vinegar, and hot sauce to the skillet. Heat until smooth and combined. Return veggies, chicken, and spaghetti squash to the pan. Toss until well coated and heated. Serve warm garnished with the chopped peanuts and green onions.
Makes 4 servings.
