Ginger Miso Spaghetti Squash


  • 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


  1. Cut the spaghetti squash in half and place flesh side down on a baking sheet

  2. Roast until tender, about 20-30 minutes

  3. Let cool until you can handle the squash

  4. Scrap out the seeds and discard

  5. Using a fork pull out the squash flesh from the skin and set aside

  6. Mix the dressing by combining the remaining ingredients until incorporated and smooth

  7. Toss the dressing with the spaghetti squash and garnish as desired

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