By replacing noodles with spaghetti squash in pad thai, 500 calories can be shaved off * Here is an interesting pad thai recipe that takes a little extra time to make – about 35 minutes of prep and another 50 minutes of cooking time * the quantities used will make servings for four * Preheat the oven to 375F * Take a small spaghetti squash – one that weighs 1 1/2 to 2 lbs – prick the sides with a knife all over and roast on a rimmed baking sheet about 1 hour or until tender when pierced * while the spaghetti squash is roasting * whisk together 2 Tbsp of fresh lime juice, 1 1/2 Tbsp of rice vinegar, 1 1/2 Tbsp of fish sauce, 2 Tbsp of sugar, 1/2 Tbsp of minced jalapenos, and 1 Tbsp of water in a small saucepan * Bring to a simmer over low heat – whisking occasionally * Heat oil in a large skillet over medium-high heat * add 3 cups of thinly sliced green cabbage and saute for 1 minute * Stir in 14 ounces of extra firm tofu (usually one container) – cut into 1/4 inch cubes and cook, stirring occasionally for three minutes * Reduce heat to low and pour in 4 large beaten eggs * Let it sit for 30 seconds and then stir constantly until eggs are just cooked – about 2 minutes should do it * Turn off the heat * The spaghetti squash should be ready * remove from the oven and let cool * Halve the squash lengthwise and scoop out the seeds * Using a fork – scrape squash from the shell and place the strands in a large bowl to be untangled with a fork transfer to a skillet and fold into the egg mixture * Drizzle with sauce from the small saucepan and garnish with 1/2 cup of chopped peanuts and 1/2 cup of chopped cilantro * Believe it or not this dish is loaded with 20g of protein