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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


Recipe Summary

20 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • 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 lemon wedges, if desired.

Nutrition Facts

1 cup
207 calories; protein 5.6g; carbohydrates 31.8g; dietary fiber 8.3g; sugars 12.4g; fat 8.6g; saturated fat 5.9g; vitamin a iu 4868.5IU; vitamin c 23mg; folate 68.5mcg; calcium 90.1mg; iron 1.6mg; magnesium 62.7mg; potassium 804.2mg; sodium 361mg; thiamin 0.2mg.