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 choy

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.

meal or course
dinner, first course, lunch, main course, pasta, side, vegetable dish