Spaghetti Squash with Ginger-Miso Dressing

Spaghetti Squash with Ginger-Miso Dressing

2 Reviews
From: EatingWell Magazine, January/February 2016

Mild-flavored spaghetti squash is a great swap for noodles, but here it's showcased on its own dressed with a healthy dressing spiked with salty miso. Serve with roasted chicken or fish.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • ½ teaspoon freshly grated orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon white miso
  • 1½ teaspoons finely grated fresh ginger
  • ½ teaspoon salt
  • ¼ teaspoon honey
  • 2 tablespoons canola oil
  • 3 scallions, finely chopped
  • 2 tablespoons coarsely chopped fresh cilantro


  • Active

  • Ready In

  1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 14 minutes. (Alternatively, place squash cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)
  2. Meanwhile, whisk orange zest and juice, vinegar, miso, ginger, salt and honey in a medium bowl. Let stand for 5 minutes, then whisk in oil.
  3. When the squash is cool enough to handle, scrape out the flesh and add to the bowl with the dressing. Add scallions and toss to coat. Serve garnished with cilantro.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 97 calories; 5 g fat(0 g sat); 3 g fiber; 13 g carbohydrates; 2 g protein; 20 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 288 IU vitamin A; 10 mg vitamin C; 42 mg calcium; 1 mg iron; 331 mg sodium; 229 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, 1 fat

Reviews 2

October 15, 2019
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By: Janet
This is very tasty. I added 1/2 tablespoon sesame oil to bump up the flavor a bit. I ate it as a main course and I'm looking forward to eating the leftovers. I would definitely make this again. I ate this again the day after I made it. It tastes much better after it sits overnight.
January 09, 2016
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By: EatingWell User
Really good way to eat spaghetti squash We made this for dinner as a side to grilled salmon. I didn't have scallions on hand, so used red onions instead. Also used red insted of white miso. Really really good, and went really well with salmon. The fresh onion added a nice crunch and burst of flavor. Would also be good with added pine nuts or slivered almonds. Pros: Fresh, healthy, tasty
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