Spaghetti Squash Pad Thai

March 16, 2013

269

The awesome splendor of Pad Thai can be made lower in carbs by substituting spaghetti squash for the noodles.

1 small spaghetti squash

3 tablespoons lime juice

3 tablespoons fish sauce

1/4 cup Thai sweet chili sauce

1/4 cup peanut butter

2 tablespoons olive oil, divided

1 pound raw shrimp, peeled and deveined (I use 36-40 count)

1 pinch salt

3 green onions, sliced rather thick

1-2 garlic cloves, chopped

8 ounces fresh bean sprouts

cilantro, green onions, peanuts for garnish

To cook the squash, cut in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet that has been sprayed with cooking spray. Bake in a 375 degree oven until it is tender,...
See the full directions on my site

Nutritions

Calories
306

Sodium
1778mg
74% DV

Fat
14g
21% DV

Protein
22g
44% DV

Carbs
20g
7% DV

Fiber
5g
23% DV