Umami-rich shiitake mushrooms take the place of meat, and spaghetti squash strands stand in for the traditional rice noodles, in this riff on the classic Filipino noodle dish pancit bihon. Serve alongside your favorite vegan main or add some cubed tofu to make it a meal.

Natalia B. Roxas
Source: EatingWell.com, January 2020
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • 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 lemon wedges, if desired.

Nutrition Facts

206.9 calories; protein 5.6g 11% DV; carbohydrates 31.8g 10% DV; exchange other carbs 2; dietary fiber 8.3g 33% DV; sugars 12.4g; fat 8.6g 13% DV; saturated fat 5.9g 29% DV; vitamin a iu 4868.5IU 97% DV; vitamin c 23mg 38% DV; folate 68.5mcg 17% DV; calcium 90.1mg 9% DV; iron 1.6mg 9% DV; magnesium 62.7mg 22% DV; potassium 804.2mg 23% DV; sodium 361mg 14% DV; thiamin 0.2mg 16% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
01/23/2020
This is fresh and light yet satisfying. The ginger really gives it a wonderful flavor. Read More