Fireworks Ginger Miso Spaghetti Squash
Fall is here and what a beautiful time of year to explore the world of curcubita pepo, or what is commonly known as winter and summer squashes. The vegetable marrow variety aka. spaghetti squash is native to the middle US and Mexico and grows from sea level to 6500 ft. I didn't grow up eating much squash for reasons unbeknownst to me. Maybe because my mom was more of a salad veggies gal and didn't cook veggies that often other than ones from the freezer (i.e. green beans, peas and carrots). Or maybe I didn't give them a fair shot? Who knows, I love them now.
Especially spaghetti squash! I think the first time I had it was in college with the roommates and we served it with spaghetti sauce...I hated it. I thought: "Why would you ever do that to pasta!?" Spaghetti sauce or red sauce in my mind should stay with pasta. However, over the years I have grown to love the texture of spaghetti squash and its ability to take on whatever flavor you put on it, including red sauce. The versatility to go from side dish to vegetarian main is also a big plus. And now that vegetables are becoming more of my meal focus these days, all the more reason to experiment with this delicious vegetable.
I love sampling this dish when I do cooking demos because you can really taste the ginger miso butter and the delicate squash at the same time. Its a perfect sweet and salty pairing if you ask me.
Serves 4-6 as a side 2-3 as a main
1 medium light yellow spaghetti squash
2 tsp olive oil
2 tbs Fireworks Ginger Miso finishing butter
1 tbs chopped scallion
1 tsp black sesame seeds
Heat oven to 425 and position rack in the middle. Trim stem off squash and cut in half lengthwise so you have two oblong halves of squash. Rub the olive oil on each half, flesh and skin sides. Season with a pinch of each salt and white pepper. Bake for 25-35 minutes, flipping over once . When its done the flesh should peel off the crinkly skin easily. Scoop out the inside flesh which looks like spaghetti after its cooked and place it in a low serving bowl or dish. Stir in the ginger miso butter making sure to blend well. Garnish with the onion and sesame seeds. Voila'! And there you have a new way to eat your veggies!