Spaghetti Squash Filipino Pancit Bihon – Low Carb
Servings: 10 servings
Calories: 151
Filipino pancit is a stir-fry of meat and vegetables with noodles mixed in. This low carb chicken version replaces the rice noodles with spaghetti squash.
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Ingredients
- 4 cups spaghetti squash
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 2 pounds chicken breast sliced thin
- ½ head cabbage sliced thinly
- 1 small carrot cut into small pieces
- 1 cup green beans cut
- ¼ cup soy sauce or tamari, or coconut aminos
- lemon optional
Instructions
- Roast the spaghetti squash in the oven: Pre-heat oven to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Lay the two halves skin side up on a baking sheet lined with aluminum foil. Cook in the oven for about 30-40 minutes or until the squash is cooked but still a bit firm. Flip each squash half and let it sit flesh side up until cool enough to handle. Using a fork, scrape the flesh lengthwise to strip it into thin strands. Measure out 4 cups of the strands in a bowl and set aside. (I actually cooked the squash the night before and refrigerated it so the "noodles" were ready to put into the pancit the next evening.)
- Heat oil in a wok or large skillet over medium heat. Saute chicken with onion and garlic until chicken is no longer pink.
- Stir in cabbage, carrots, green beans and soy sauce. Cook until cabbage begins to soften.
- Toss in spaghetti squash "noodles" and cook until heated through, stirring constantly.
- Transfer to a serving dish and garnish with cut lemon (we usually squeeze the lemon juice onto our pancit).
Video
Nutrition
Calories: 151 | Carbohydrates: 8g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 447mg | Potassium: 515mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg
Additional Info
Net Carbs:
6
g
|
% Carbs:
16.7
%
|
% Protein:
58.3
%
|
% Fat:
25
%
|
SmartPoints:
3