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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.