low-calorie vegetarian filipino pancit

low-calorie vegetarian filipino pancit
  • 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


  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.

08/10/2019
low-calorie vegetarian filipino pancit, recipe PT15M PT1H 5 455 calories

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