Love Pad Thai, but cutting down on carbs? No problem, I got your back, or stomach for that matter. Swapping out the noodles for spaghetti squash saves you calories, and carbs without compromising on taste. it is also a great way to sneak in another veggie for your family.
|Ingredients serves 4||Cost|
|1||1 spaghetti squash||$1.99|
|2||1lb chicken breast tenders||$7.49|
|3||4T soytaki sauce from Trader Joe’s||$0.58|
|4||1 bag frozen oriental vegetables (no sauce)||$ 2.49|
|5||1T chopped peanuts (optional)|
|Total||$12.55 ( $3.14 per serving)|
* Price reflects amount used in recipe ingredients sourced from Trader Joe’s
|Nutrition Per Bowl|
*Ingredients found at Trader Joe’s
Step 1: Spray a non stick skillet over m/h heat with coconut oil spray( or spray of your choice.) Place the chicken tenders in the skillet and fry, turn when one side is done.
Step 2: While you are browning your chicken tenders, pierce a whole spaghetti squash with a fork and microwave for 6 minutes to make it easy to slice in half, once halved, place back in the microwave for an additional 6 minutes covered with a microwave safe lid.
Step 3: Add the full bag of oriental vegetables to the chicken, I like to have my bag defrosted so they cook quicker. Stir in 4T of the soyvaki sauce.
Step 4: cut each of the squash in half so that you get four servings, take a fork and turn the squash into spaghetti, now spoon some of the mixture into each portion of the spaghetti squash. (photo can be found on my instagram), sprinkle with some peanuts(optional).
Step 5: Enjoy!