Low-Calorie Vegetarian Filipino Pancit
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Description
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.
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, or to taste
- 1 spaghetti squash, halved and seeded
- 2 carrots, chopped, or to taste
- 2 stalks celery, chopped, or to taste
- 1 cup shredded cabbage, or to taste
- 1 cup frozen shelled edamame (green soybeans)
- 1 zucchini, chopped, or to taste
- 2 tablespoons soy sauce, or to taste
- ground black pepper to taste
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 139.2 kcal
carbohydrates: 17.1 g
protein: 2.6 g
saturated fat: 1.2 g
sodium: 513.6 mg
fiber: 1.7 g
sugar: 2.3 g
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