Spaghetti Squash with Ginger-Miso Dressing

Name: Spaghetti Squash with Ginger-Miso Dressing
Total time: 40 min
Ingredients: 1 2 1/2- 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; 1 ½ 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

2 Ratings
2 Reviews

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.

Molly Stevens

Source: EatingWell Magazine, January/February 2016

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Recipe Summary test

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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 degrees F oven until tender, 40 to 50 minutes.)

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Step 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.
Step 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.

Tips

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

Serving Size: 1/2 cup

Per Serving:

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.

Exchanges:

1/2 starch, 1 fat

2 Ratings

5 star values: 1
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Janet

10/15/2019

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.

EatingWell User

01/09/2016

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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Spaghetti Squash with Ginger-Miso Dressing

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Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Spaghetti Squash with Ginger-Miso Dressing

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Spaghetti Squash with Ginger-Miso Dressing

Gallery

Recipe Summary test

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (2)

All Reviews for Spaghetti Squash with Ginger-Miso Dressing