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Ginger Miso Spaghetti Squash


GINGER MISO SPAGHETTI SQUASH
 
 
PREP TIME
COOK TIME
TOTAL TIME
 
Author: 
Serves: 2-4
INGREDIENTS
  • 1 large spaghetti squash (3-4 pounds)
  • 1 tablespoon white miso
  • 1 tablespoon apple cider vinegar
  • ½ inch fresh ginger (about 1½ teaspoons), finely minced or grated
  • 1 large garlic clove, peeled and minced
  • ¼ teaspoon raw honey or pure maple syrup
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • Garnish Ideas: cilantro, green onion, sesame seeds
 
INSTRUCTIONS
  1. Cut the spaghetti squash in half and place flesh side down on a baking sheet.
  2. Roast in a 425 degree F oven until tender, about 20-30 minutes.
  3. Let cool until you can handle the squash.
  4. Scrap out the seeds and discard.
  5. Using a fork pull out the squash flesh from the skin and set aside.
  6. Mix the dressing by combining the remaining ingredients until incorporated and smooth.
  7. Toss the dressing with the spaghetti squash and garnish as desired.
 
NOTES
*choose organic ingredients when possible.