Spaghetti Squash Pancit Bihon

Adapted from Natalia B. Roxas

Add cubed tofu, edamame, an egg, or your protein of choice to make it a heartier meal!


1 small spaghetti squash (1 3/4-2 pounds), halved and seeds removed
2 tablespoons coconut oil
1 cup chopped onion
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
2 cups sliced shiitake mushroom caps
2 cups shredded hearty green vegetables such as cabbage, kale, collards, or bok choi
1 cup shredded carrot
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon reduced-sodium soy sauce
Lime wedges, for serving


Preheat oven to 400 degrees F.

Place spaghetti squash halves cut-side down on a baking sheet. Bake until tender, 35 to 40 minutes. When cool enough to handle, remove the flesh by scraping with a fork. Set the flesh aside (discard the shells).

Heat oil in a large wok or large skillet over medium-high heat. Add onion, garlic and ginger; cook, stirring, until the onion is translucent, about 3 minutes. Add mushrooms; cook, stirring, until soft, 3 to 5 minutes. Add green vegetables, carrot, salt and pepper; cook, stirring, until softened, 1 to 2 minutes. Remove from heat and stir in the spaghetti squash and soy sauce. Serve with lime wedges, if desired.