Spaghetti Squash with Ginger-Miso Dressing

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.