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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
Cut the spaghetti squash in half and place flesh side down on a baking sheet.
Roast in a 425 degree F oven until tender, about 20-30 minutes.
Let cool until you can handle the squash.
Scrap out the seeds and discard.
Using a fork pull out the squash flesh from the skin and set aside.
Mix the dressing by combining the remaining ingredients until incorporated and smooth.
Toss the dressing with the spaghetti squash and garnish as desired.
Recipe Notes
*choose organic ingredients when possible.