Spaghetti Squash Pancit Bihon

Name: Spaghetti Squash Pancit Bihon
Yield: 4 servings
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 hearty green vegetables such as cabbage, kale, collards, or bok choi; 1 cup shredded carrot; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 tablespoon reduced-sodium soy sauce Lime wedges, for serving

Serves 4

Adapted from Natalia B. Roxas

bok choi greens hearty greens winter squash

Method

Add cubed tofu, edamame, an egg, or your protein of choice to make it a heartier meal!

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 lime wedges, if desired.

From the farm's kitchen

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