Looking for a low carb vegetarian meal? Try these fun to make (and eat) spaghetti squash bowls filled with a miso ginger slaw.
The spaghetti squash "bowls" take some time to roast, but other than that, the miso ginger dressed slaw is very easy to make. Do be careful when cutting the spaghetti squash, as it has a thick skin that is very hard to cut through.
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| Wash squash |
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| Cut open lengthwise and remove seeds |
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| Rub with olive oil and sprinkle with salt and pepper |
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| Roast at 400F, cut side down |
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| Turn over and broil for 2 min |
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| Fluff edges with a fork |
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| Add miso dressing to slaw and toss to combine |
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| Fill each squash half with miso dressed slaw and enoy! |
The spaghetti squash can be roasted ahead of time and kept in the fridge for up to 4 days. The slaw can also be prepped ahead of time. Just leave out the miso dressing until ready to serve. To serve, reheat the refrigerated squash in the microwave for 1 to 2 minutes to warm up and top with the miso ginger slaw. Prep these all during the weekend for a healthy and quick week night meal!
Yields 4 side servings, but only 2 servings if served as the main dish*
Spaghetti Squash Bowl Ingredients:
- 1 spaghetti squash
- 1 T olive oil
- ½ t salt
- 1/4 t ground black pepper
Slaw ingredients:
- 3 c shredded green (or purple) cabbage
- 1 carrot, julienned
- ½ cucumber, julienned
- 2 bunches of green onions, diced
Miso Dressing ingredients:
- 1 T miso paste
- 4 T rice vinegar
- 1 t grated fresh ginger
- 1 clove garlic, very finely minced
- 1 T honey
- 2 T sesame oil
*If serving as a main dish, you may want to add 1/2 cup of shelled edamame to the slaw for protein
Procedures:
1. Place washed spaghetti squash on a non-slip cutting board. Using a sharp knife, cut the squash lengthwise. Remove the seeds with a spoon. Place flat side down and cut off the stem.
2. Preheat oven to 400 F. Line a baking tray with foil or parchment paper for easy clean up. Place squash halves in the baking tray and drizzle with olive oil. Rub oil all over each of the halves. Sprinkle the insides with salt and pepper. Place squash halves cut side down and roast for 45 to 60 minutes until the flesh is easy to pierce through. Then flip squash halves over and broil the cut side for 2 minutes to very slightly brown and caramelize the edges.
3. While the squash are roasting, prepare the slaw and dressing. Cut cabbage, carrots, cucumbers and green onions and place in a large bowl. Set slaw aside.
4. For the miso dressing, in a separate bowl, mix the miso paste with rice vinegar until there are no lumps, and the sauce is smooth. Then add the rest of the ingredients and mix well. Set dressing aside.
5. When the squash are done roasting, fluff the flesh of the squash with a fork so that some of the strands of the spaghetti squash are separated. Then add the miso dressing to the slaw and toss to coat. Divide the dressed slaw into the two squash bowls and serve.
6. Squash can be roasted up to 4 days in advance and stored in the refrigerator. Slaw and dressing can also be made up to 4 days in advance and stored separately in the fridge. To serve, warm each squash half for 1 to 2 minutes in the microwave. Then mix dressing with slaw to coat and place slaw into each warmed squash bowl.