Did I mention I love ethnic food?  Specifically Thai food?  Unfortunately, a lot of that Thai food does not get along with my healthy-eating goals.  Enter this little recipe.  Spaghetti squash Pad Thai....all the heartiness of the original without all the unnecessary "junk."

• 1 large spaghetti squash
• 1 cup cabbage, diced
• 1 cup carrots, thinly sliced
• 2 cooked chicken breasts, chopped
• 1 clove garlic, minced
• ¼ cup chicken broth
• 2 Tbsp peanut butter
• 1 Tbsp rice wine vinegar
• 1 ½ Tbsp soy sauce
• Pepper Flakes to taste
• Lime juice, peanuts, green onions, cilantro for garnish

1. Microwave squash for 1-2 minutes, then cut in half lengthwise.
2. Microwave, cut side down in approximately 1/2 inch of water for 7-8 minutes, or until soft.
3. Shred squash with a fork.
4. Saute garlic for one minute.  Add the cabbage and carrots, and sauté over medium high heat for 3 minutes.
5. Remove veggies to a plate.  Add broth, peanut butter, soy sauce, rice vinegar, and pepper flakes to skillet.  Heat until smooth.
6. Return all ingredients, including chicken, to pan and cook 5 minutes or until sauce has covered all.
7. Garnish to taste.

Oh, and I got my 21 Day Fix yesterday!  Looks like it will take a bit more planning than anticipated (didn't realize how few veggies I actually ate!) so the start date is Sunday.  Here we go!!