Ginger Miso Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 1 tablespoon miso paste
- 1 tablespoon apple cider vinegar (recently declared fodmap friendly ???)
- 1/2 inch fresh ginger (about 11/2 teaspoons), finely minced or grated
- 1/4 teaspoon pure maple syrup
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon water
- garnish ideas: coriander, green spring onion tips & sesame seeds
Preparation
Cut the spaghetti squash in half and place flesh side down on a baking sheet
Roast 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