Spaghetti squash pancit lo mein

Spaghetti Squash Filipino Pancit Bihon – Low Carb

Course: Main Course
Cuisine: Filipino
Keyword: pancit, spaghetti squash
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 148kcal
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.
Print Recipe


  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 2 pounds chicken breast sliced thin
  • 1 small 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


  • 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. Put 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).



Nutrition per serving:
148 calories, 3g fat, 13g carbs, 5g fiber, 8g NET carbs, 15g protein


Calories: 148kcal | Carbohydrates: 13g | Protein: 15g | Fat: 3g | Fiber: 5g

Additional Info


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