10.15.2008

miso garlic spaghetti squash

Photobucket I know spaghetti squash is hard to beat. Unless you add some sort of buttery goodness to it, then it's undeniably good. It's even addicting, and absolutely impossible to refuse. But it can start to sound like a broken record if you're not careful. So toss some cabbage into the mix. That requires something else entirely. Like some spicy green onions, and some sort of Asian inspired sauce. Something with miso. And make it pronto. Jeff and I were on the way out the door for a busy afternoon of weekend errands, and needed something energizing, and ready stat. I wanted to get out the door for some fun, before all the shops close. I was so glad that we were lucky enough to have found a large spaghetti squash, the luscious middle all cooked, and ready to go. Yes, leftovers. And this spaghetti squash needed a new life, to be reborn if you will. No butter or tomato sauce today. Yes, I was in a hurry, and for some reason decided I needed to be creative, but just a little indulgence. Miso always gives me a chance to believe in the ultimate contradictions; salty and sweet. Only because I almost always make it into some kind of paste or sauce. Using a dollop of honey, miso transforms from a salty paste, to an irresistible addiction. It's like a little salt, with an enormous flavour punch. To prepare the spaghetti squash, pierce it a few times, and place in a pan in a 350 degree oven. Roast until easily punctured with a fork. Alternatively, a spaghetti squash can also be cooked in the microwave (be certain to pierce the flesh with a knife). Let the squash cool slightly, and then slice it open. Using a fork, remove the seeds and the accompanying matter. Remove the rest of the spaghetti into a large bowl, or straight into bowls for serving. miso garlic spaghetti squash (serves 1) 1 cup cooked spaghetti squash 1/2 cup chopped cabbage 1 tbsp sliced green onion miso glaze: 2 tsp honey 2 tsp miso juice of 1/2 a lime 1 clove of garlic, crushed 1. Combine the ingredients for the miso glaze into a small bowl, whisking thoroughly. Add to a saute pan on medium heat, and allow to warm until almost bubbling. 2. Add the spaghetti squash to the pan, and thoroughly coat with the miso glaze. 3. When the squash is heated through, add the cabbage for a quick dip. 4. Garnish with green onion, and enjoy!

9 comments:

appropriated.muffin said...

spaghetti squash is phenomenal! thanks for sharing a great recipe for it!

Renee said...

Someone just gave me a spaghetti squash and I love miso. Looks like I'll be making this for dinner tomorrow.
Thanks

Freya said...

I love miso soup and this is a really unusual but tasty combination!

FoodJunkie said...

Lovely recipe Gail,
I love squash!

HoneyB said...

Sounds so easy and delicious!

Alexa said...

I made a bake the other day with spaghetti squash. It was delicious. I am always looking for new ways to cook this fruit/vegetable. I'll be sure to try your lovely recipe next time I get one from the CSA. It sounds yummy.

Biz said...

Wow, that looks great - Its so easy to just make the spaghetti squash with pasta sauce - very creative.

Looks like I'll have to put miso on my grocery list! Thanks!

miss v said...

i like the simplicity. sounds great!

Peppercorn Press said...

This looks tempting! I do love spaghetti squash, and it's the perfect time of year to eat it. I've had some trouble turning my family on to the vegetable, but I think this recipe might be just the right way to do that.... with the unusual asian flavored sauce and toppings. I can't wait to try it. Thanks.

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