Ginger Miso Spaghetti Squash

I have been getting so many e-mails and comments from this community about how much you are loving my Sesame Sweet Potato Noodles.  I so appreciate getting this feedback and it helps inspire me to create more recipes that I know will be loved just as much.  Like this one…

Introducing the delicious cousin, Ginger Miso Spaghetti Squash!  Pasta is known by many as a comfort food but nutritionally speaking traditional noodles are seriously lacking.  Vegetables are very nutrient dense and an important part of any diet or lifestyle.  In a world where many people struggle to eat even a few servings of these nutrient powerhouses, creating flavorful recipes that include vegetables is my mission in life!

Spaghetti squash isn’t anything new but has gained a lot of popularity due to an increase in people looking for alternatives to traditional pasta and starches.  More and more people are looking to eat more real food…are you in?  If you have not given spaghetti squash a try yet I hope that this recipe gives you the inspiration you need to try it at least once.  Like all vegetables it is a good source of fiber which is great for bowel regularity and helping your body get rid of toxins (two things many of my clients struggle with).  The yellow color of this squash lets you know that it is full of healthy nutrients.  Containing vitamin A, C, B vitamins, manganese, copper, potassium, iron and calcium naturally.

I thought of so many ways to enjoy this spaghetti squash but I wanted to keep this recipe a little more basic so that you had creative freedom to come up with your own variations.  To get you started a couple of my ideas to make this a meal are to add roasted chicken or stir fry vegetables.  Try adding some crunch by topping with cashews or pine nuts.  I would love to hear your ideas…

4.67 from 3 votes

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 2 -4

Author Sara

Ingredients

• 1 large spaghetti squash 3-4 pounds
• 1 tablespoon white miso
• 1 tablespoon apple cider vinegar
• 1/2 inch fresh ginger about 1 1/2 teaspoons, finely minced or grated
• 1 large garlic clove peeled and minced
• 1/4 teaspoon raw honey or pure maple syrup
• 1/2 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.

Recipe Notes

*choose organic ingredients when possible.