Spaghetti Squash Pad Thai

This is a recipe I found in Shape magazine back in January 2000. About a half a dozen times, I've thought I've lost it. You see, it's torn out from a magazine. So, finally, I'm getting it in the computer so I don't have to risk its disappearance.

8 Servings

Taken from Shape, January 2000

TOTAL TIME: 40 minutes

2 spaghetti squash, about 4 lbs. each, halved and seeded
1-1/2 cups vegetable or chicken broth
2 tablespoons peanut butter
2 tablespoons hoisin sauce
1 tablespoon dark sesame oil
2 cups snow peas, ends trimmed
1/2 cup crushed peanuts
1 tablespoon lime juice
2 tablespoons cilantro
1 medium carrot, julienned
1/2 cup bean sprouts

1. Wrap squash halves in plastic wrap and place skin-side down in the microwave. Cook on high for 10 minutes. Let stand 5 minutes. Using a fork, scrape out flesh making long, spaghetti-like strands (yields about 8 cups). Set aside.

2. In a medium saucepan, whisk together broth, peanut butter, hoisin sauce and sesame oil. Set pan over medium heat and bring to a simmer. Add snow peas; simmer 2 minutes. Add cooked squash and simmer 2 minutes to heat through. Stir in crushed peanuts, lime juice, cilantro, carrot and bean sprouts.

Calories 220 (33% from fat); Fat 8.1g (sat 1.38g); Protein 7.48g; Carb 32.5g; Fiber 13.3g