Low-Calorie Vegetarian Filipino Pancit
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"Growing up with a Filipino mother, I had the pleasure of eating a lot of great Filipino recipes that, at the time, I took for granted. Pancit was just a side dish at special meals. My mother loves it. It always appeared on special occasions like Christmas or Thanksgiving, but never for dinner on any other day. Now I crave Filipino food daily. So when I have the chance to incorporate it into any old dinner, I will. Garnish with sesame seeds, scallions, or nuts."
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Ingredients1 h 17 m servings 233 cals
Original recipe yields 4 servings
- Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking pan with 1 tablespoon olive oil.
- Place spaghetti squash, cut-side down, on the prepared baking pan.
- Bake in the preheated oven until tender, about 40 minutes. Let cool until safe to handle, about 15 minutes.
- Separate strands of spaghetti squash with a fork and scoop into a large bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add carrots, celery, cabbage, edamame, and zucchini. Saute, adding soy sauce and pepper, until tender but still crunchy, about 7 minutes.
- Transfer cooked vegetables to the bowl with the spaghetti squash and toss. Taste and season as desired.
- Cook's Note:
- Use any vegetables you like. Feel free to substitute aminos for the soy sauce.
Per Serving: 233 calories; 12.3 g fat; 24.2 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 523 mg sodium. Full nutrition