Thai Style Yellow Squash Noodles

Ingredients:
2 servings PB2 powdered peanut butter (4 tablespoons)
1 tbsp Thai kitchen red curry sauce
1 cup vegetable broth
1 medium yellow squash spiralized
1/2 cup eggbeaters
non stick spray
salt, pepper and crushed red pepper to taste

Method:

Heat a non stick pan and spray non stick cooking spray. Gently scramble 1/2 cup of eggbeaters with little salt and pepper.
Once they are done, place them in a bowl.
Add spiralized yellow squash to the same pan and season with salt and crushed red pepper to taste.
Soon the squash should start to sweat.
Meanwhile, in a bowl, whisk together PB2 powder, red curry paste, in the vegetable broth to create the peanut sauce.
Once the noodles are translucent add the sauce and cook until the sauce thickens.
Now add the scrambled eggbeaters and serve with optional garnish (basil leaves or more crushed red pepper).

Nutritional Information:
Serving size: 1 entire recipe
Calories: 186
Protein: 22 gms
Carbs: 18 gms
Fat: 3 gm