Weight Watchers Points Value: 5
3 cup cooked spaghetti squash
2 cup packaged coleslaw mix (shredded cabbage and carrots)
1 cup bok choy
1 medium scallion, sliced
1/4 bell pepper, diced
1/2 cup kung pao sauce
1/2 pound firm tofu
1/4 cup cilantro
3 Tbsp peanuts
Marinate tofu in kung pao sauce for up to 3 days.
Coat a stir fry pan with cooking spray, and bring to high heat. Add coleslaw mix, scallion, pepper, and bok choy, stir fry until just barely tender.
Add spaghetti squash and cilantro, and stir to combine.
Add tofu and kung pao sauce, stir to combine, and continue to stir fry until heated through.
Top with additional cilantro and 1 tablespoon chopped nuts per serving.