What to Eat Wednesday: Restaurant Style Home Meals

Restaurant-quality Pad Thai without the carbs is a diabetic meal plan must! One of the biggest complaints I’ve heard from diabetic patients visiting me for their regular foot exams is how hard it is to maintain a balanced diet and still enjoy eating out in restaurants.

While it is entirely possible to find diabetic-friendly menu items at most restaurants these days, it’s also fun to find take-out favorites and adapt them to become make-at-home favorites that work with your daily meal plans!

Try this Pad Thai Spaghetti Squash from the American Diabetes Association; I have a feeling it will satisfy that take-out craving without sending you into carb-overload territory.

This Recipe Serves 4

Ingredients

  • 1 medium (2.5-lb) spaghetti squash
  • 1 Tbsp olive oil
  • 1/2 cup scallions, chopped
  • 2 carrots, finely diced
  • 1 zucchini, finely diced
  • 1/2 cup mushrooms, chopped
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • 2 Tbsp prepared Pad Thai sauce
  • 8 oz cooked shrimp, peeled and tail-off
  • 1/4 cup chopped cilantro

Instructions

  1. Cut spaghetti squash in half lengthwise and remove seeds. Place squash in a microwave-safe baking dish, cut side down. Cover loosely with a lid and leave room to vent. Microwave for 10-15 minutes, rotating every 5 minutes. Squash is done when it’s soft to touch. Set aside.
  2. Heat olive oil in a large sauté pan over medium-high heat. Add scallions, carrots, zucchini and mushrooms and sauté for 5-7 minutes. Add garlic and sauté for 30 seconds. Add ginger and Pad Thai sauce and heat for 2 minutes. Mix well.
  3. Use a fork to scoop out spaghetti squash. Add the spaghetti squash “noodles” and shrimp to the pan with vegetables. Heat for another 2 minutes and mix well. Top with chopped cilantro.
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