Growing up on Guam, I ate a lot of Chamoru and Philippino food. I miss them being on this plan. So, I found a way to make one within the plan. This is pretty darn close to Pancit from the Philippines. I’m used to carrots in mine, but this turned out great! I used pork as I am allergic to shellfish, but my son used shrimp and we both loved it.
4 cups Spaghetti Squash
1 1/2 pounds Pork Loin, raw
Or… 2 1/2 pounds Shrimp…Or…mix the two
1 cup Cabbage, shredded
1 cup Green Onions, chopped in 1″ pieces
4 teaspoons Olive Oil
2 tablespoons + 2 teaspoons Low-Sodium Soy Sauce
Cut the squash in quarters with a large bread knife. Scoop the seeds out and throw them away. Boil the squash til soft. This may take awhile. While the squash is cooking, in a large skillet or wok heat the oil and soy sauce. Chop pork into bite size pieces or peel shrimp. Cook meat in the oil til done. While those are cooking, shred your cabbage and chop the green onions into 1 inch pieces. When meat is done, use a slotted spoon and take the meat out of the juices. Place the cabbage and onions in the pan or wok. Cook til slightly soft. Remove the squash from the water and core out all the strings and press the liquid out of them. Place the squash in with the cabbage mixture and cook til desired consistency. When done measure 1 1/2 cups veggie mix and 5 ounces pork or 7 ounces shrimp onto your plate. Mix and enjoy!
I keep the meat and veggies separate until plating so as to measure everything correctly.
4 Lean & Green, each serving (Pork) = 1 Lean, 3 Greens, 2 Condiment (per TSFL)
Or…. 4 Lean & Green, each serving (Shrimp) = 1 Lean, 3 Greens, 1 Condiment, 1 Healthy Fat
Approved by TSFL Dietetic Technician.
Take Shape For Life (TSFL) is changing my life!!!