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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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Ingredients

1 h 17 m servings 233 cals
Original recipe yields 4 servings

Directions

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking pan with 1 tablespoon olive oil.
  2. Place spaghetti squash, cut-side down, on the prepared baking pan.
  3. Bake in the preheated oven until tender, about 40 minutes. Let cool until safe to handle, about 15 minutes.
  4. Separate strands of spaghetti squash with a fork and scoop into a large bowl.
  5. 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.
  6. Transfer cooked vegetables to the bowl with the spaghetti squash and toss. Taste and season as desired.

Footnotes

  • Cook's Note:
  • Use any vegetables you like. Feel free to substitute aminos for the soy sauce.

Nutrition Facts


Per Serving: 233 calories; 12.3 g fat; 24.2 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 523 mg sodium. Full nutrition

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