Rating: 3 stars
1 Ratings
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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.


Recipe Summary

15 mins
47 mins
15 mins
1 hr 17 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

139 calories; protein 2.6g; carbohydrates 17.1g; fat 7.9g; sodium 513.6mg. Full Nutrition