I only used half of a roasted squash for the tacos from a few days ago, leaving me more with which I could experiment. Given the squash's namesake and strand-like texture, it comes as no surprise that I wanted to treat it like noodles. I could have taken an even more obvious route by making something like spaghetti marinara, but instead opted for Asian flavors. What resulted was pancit-style spaghetti squash stir-fry, a very unorthodox, but nonetheless delectable homage to a popular Filipino stir-fried noodle dish. My noodle-free version most closely resembles pancit bihon in particular, which is traditionally made with very thin rice noodles. I always use onion, garlic, carrots, celery, vegetable broth, shoyu, lemon juice, sesame oil, green onion, and ground black pepper when I make any type of pancit, and did so here. For this particular dish, I "broth-sauteed" the whole thing, only using a touch of sesame oil for flavor, and also added sliced daikon and shelled edamame for crunch.
Any ideas or suggestions?