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
- 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
- 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.
- 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.
- 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.