- 1 Spaghetti Squash
- Veggies. You pick. Typically ones that you chop and dice like peppers, zucchini, carrots, celery…
- Braggs Amino or Soy Sauce
- dash to taste Black Pepper
- Extra Virgin Olive Oil
- Garnish (sesame seeds, nuts, scallions)
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 for me growing up. 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. In addition, I now have this little boy that I feel like I have to teach things to. One of those things is where his grandmother is from and what his aunty and I had ate while growing up. This is why I am proud to present to you…. Vegetarian Pancit!
So you may have noticed that I didn’t use the clear rice noodles. Not at all, I’m cooking for my beautiful vegetarian wife here who is more impressed by spaghetti squash. So I had to prep one of those. I also used edamame. I personally believe that not one Pancit is the same and if you were to ask 100 Filipino’s for their recipe, you will proudly get 100 different responses. I used edamame and almonds because I have a monster for a son and marathoner for a wife and they need protein and whatever other nutrition I can sneak into their food.
First, cut a spaghetti squash in half, scoop out the seeds, and place it cut-side down onto a baking pan lightly coated in olive oil. Cook for 40 minutes at 400 degrees and then let it cool. After it is cool enough to touch, start separating the spaghetti out of it with a fork. Just start scooping and you’ll see it tearing apart as you’d like.
Second, sauté your other veggies. I diced fresh zucchini, carrots, celery, and edamame. Growing up my mom always added cabbage. While you are sautéing it on the stovetop, add a little soy sauce or Bragg’s Aminos and a sprinkle of pepper.
Lastly, gently toss all the squash and veggies together. Taste it and determine if you want a little more soy sauce or pepper. I garnished it with sesame seeds and crushed almonds, but I bet some fresh scallions would be awesome too.
This whole think takes about 50 minutes. Give it a shot and let me know how it goes. Twitter: @vegrecipecent