Vegan "Pancit Bihon" with Spaghetti Squash

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Umami-rich shiitake mushrooms take the place of meat, and spaghetti squash strands stand in for the traditional rice noodles, in this riff on the classic Filipino noodle dish pancit bihon. Serve alongside your favorite vegan main or add some cubed tofu to make it a meal.

By
Natalia B. Roxas
Natalia B. Roxas
Natalia B. Roxas

Natalia Roxas, a Filipina American creative based in Las Vegas, Nevada, is a founder of Filipino Kitchen. She is currently an apprentice of the Katao School of Living Traditions under the teachings of Lane Wilcken, a cultural tattoo practitioner. Natalia provides strategic direction for Filipino Kitchen and Katao School of Living Traditions, and is a founder and creator of Palayok Designs. She is the primary architect of Kultura Festival, a Filipino American food and arts festival. Natalia is a food, travel and culture photographer; she's responsible for the photography that appears on Filipino Kitchen's Instagram account, and her work has been celebrated most recently by the Field Museum and the National Mall in Washington, D.C., and published in EatingWell and Teen Vogue, among other magazines. She is a graduate of Full Sail University and the Feet In Two Worlds podcasting program. Her work and photography can be found on the Katao School of Living Traditions website, Lane Wilcken's social media and on her personal Instagram.

EatingWell's Editorial Guidelines
Updated on April 22, 2024
Tested by
EatingWell Test Kitchen
Eating Well Bio Page
Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Jessica Ball, M.S., RD
Jessica Ball
Reviewed by Dietitian Jessica Ball, M.S., RD
Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes.
EatingWell's Editorial Guidelines
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Prep Time:
20 mins
Additional Time:
40 mins
Total Time:
1 hr
Servings:
4
Yield:
4 cups
Nutrition Profile:
Nut-Free Dairy-Free Healthy Immunity High-Fiber Vegan Vegetarian Egg-Free
Jump to Nutrition Facts
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Ingredients

  • 1 small spaghetti squash (1 3/4-2 pounds), halved and seeds removed

  • 2 tablespoons coconut oil

  • 1 cup chopped onion

  • 2 tablespoons minced garlic

  • 1 tablespoon minced fresh ginger

  • 2 cups sliced shiitake mushroom caps

  • 2 cups shredded green vegetables such as cabbage, kale or bok choy

  • 1 cup shredded carrot

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 1 tablespoon reduced-sodium soy sauce

  • Lemon wedges, for serving

Directions

  1. Preheat oven to 400 degrees F.

  2. Place spaghetti squash halves cut-side down on a baking sheet. Bake until tender, 35 to 40 minutes. When cool enough to handle, remove the flesh by scraping with a fork. Set the flesh aside (discard the shells).

  3. Heat oil in a large wok or large skillet over medium-high heat. Add onion, garlic and ginger; cook, stirring, until the onion is translucent, about 3 minutes. Add mushrooms; cook, stirring, until soft, 3 to 5 minutes. Add green vegetables, carrot, salt and pepper; cook, stirring, until softened, 1 to 2 minutes. Remove from heat and stir in the spaghetti squash and soy sauce. Serve with lemon wedges, if desired.

Originally appeared: EatingWell.com, January 2020

Nutrition Facts (per serving)

207 Calories
9g Fat
32g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 207
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 8g 30%
Total Sugars 12g
Protein 6g 11%
Total Fat 9g 11%
Saturated Fat 6g 30%
Vitamin A 4869IU 97%
Vitamin C 23mg 26%
Folate 69mcg 17%
Sodium 361mg 16%
Calcium 90mg 7%
Iron 2mg 9%
Magnesium 63mg 15%
Potassium 804mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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