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2 Ratings
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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.

Source: EatingWell Magazine, January/February 2016




Ingredient Checklist


Instructions Checklist
  • 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 degrees F oven until tender, 40 to 50 minutes.)

  • 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.

  • 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 Facts

1/2 cup
97 calories; protein 1.6g; carbohydrates 12.6g; dietary fiber 2.7g; sugars 5.1g; fat 5.3g; saturated fat 0.5g; vitamin a iu 287.5IU; vitamin c 10mg; folate 20.1mcg; calcium 42mg; iron 0.8mg; magnesium 21.5mg; potassium 229.4mg; sodium 331mg; thiamin 0.1mg.

1/2 starch, 1 fat