3 1/2 cups spaghetti squash, cooked (7 Greens)
1 cup cabbage, shredded (2 Greens)
21 oz raw flat sirloin steak tips, boneless - need 15 oz cooked (3 Leans)
1/4 cup reduced sodium beef broth (1/4 Condiment)
4 tbsp Bell Plantation Powdered Peanut Butter (2 Snacks)
1 tbsp rice wine vinegar (1/2 Condiment)
2 tbsp light soy sauce (3 Condiments)
1/8 tsp red cayenne pepper (1/4 Condiment)
1/4 tsp ground ginger (1/2 Condiment)
1/2 tsp garlic powder (1 Condiment)
2 tbsp dry roasted peanuts, chopped, optional (1 Snack)
A few sprigs of Cilantro, chopped
Poke holes on all sides of the spaghetti squash with a metal skewer or a fork.
Place a paper towel in microwave and place squash on top of paper towel. Microwave in increments of 3 minutes until flesh starts to get soft. I had a medium sized squash and microwaved for about 10 minutes. Let cool. Cut squash in half, lengthwise. Scoop the seeds and the middle strands out with a spoon and discard.
Next, scrape the inside of the squash with a fork all the way to the skin. Set aside.
I seasoned the steak with McCormick's Grill mates Montreal Steak Seasoning and placed them on the grill. Cook until desired doneness. 3/4 tsp of this seasoning is less than 1 gram of carb so you can have 2 1/4 tsp to make this total dish 3 Condiments per serving instead of 2 Condiments per serving. Once meat is cooked, slice meat into 1 inch strips and set aside.
In a small bowl, combine beef broth, powdered Peanut Butter, rice wine vinegar, soy sauce, red cayenne pepper, ground ginger, and garlic powder.
Coat a large non-stick skillet with cooking spray. Add spaghetti squash, cabbage, and sauce . You could add the beef as well, but I waited until the end after dividing the veggies into three portions. Heat over medium heat for 5 minutes or until sauce has coated all.
Divide among 3 plates/bowls and top each dish with 5 oz of cooked beef. Add chopped peanuts, and cilantro as a garnish.
3 Servings with 1 Lean, 3 Greens, 2 Condiments (3 Condiments if using the Montreal Steak Seasoning), and 1 Snack per Serving
SOURCE: Sandy's Kitchen