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. Source: EatingWell.com, January 2020

Natalia B. Roxas
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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

207 calories; 8.6 g total fat; 5.9 g saturated fat; 361 mg sodium. 804 mg potassium; 31.8 g carbohydrates; 8.3 g fiber; 12 g sugar; 5.6 g protein; 4869 IU vitamin a iu; 23 mg vitamin c; 69 mcg folate; 90 mg calcium; 2 mg iron; 63 mg magnesium;

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