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!
Ingredients
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
Instructions
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.
Search for a Recipe
Find More Recipes
almonds apples apricots asian pears asparagus basil beets bok choi broccoli cabbage carrots cauliflower cilantro corn cucumbers eggplant fennel figs Full Belly grains garlic grapefruit grapefuit grapes green beans green garlic greens hearty greens herbs leeks lemon lettuce mandarins melon okra onions oranges parsley peaches pears peppers persimmons plums pomegranates popcorn potatoes quince radishes rutabaga salad mix shell beans & peas spinach strawberries summer squash sweet potatoes tender greens tomatoes turnips walnuts watermelon winter squash