Looking for an easy way to change up your go-to stir-fry or salad that you eat every night but still have a healthy and easy to prepare meal? Try spaghetti squash. Once cooked, the insides turn into spaghetti-like strands, a fun and nutritious alternative to regular pasta. If you’re intimidated by the cooking time, plan on getting some work done while the squash is in the oven. Plus roasting one squash will give you several meals if you save the leftovers in a Tupperware in the fridge.
Spaghetti Squash Bowl With Miso Sauce
1 Spaghetti Squash (you’ll have leftover squash)
1 cup purple cabbage, shredded in big pieces
1 cup Spinach
½ a Chinese eggplant, sliced
¼ cup chopped cucumbers
1 tbsp miso
1 tbsp grainy mustard
2 tbsp rice vinegar
2 tbsp soy sauce
½ tbsp grated ginger
Preheat oven to 400° and bake whole spaghetti squash for about 45 minutes, turning occasionally.
While squash is cooking, put a little oil or spray on a pan. Sauté purple cabbage and spinach together until spinach becomes darker green and wilted. Set aside. Chop cucumber and also set aside. Place eggplant on the same pan, cooking about 5 minutes on each side.
Prepare the sauce. Add all ingredients in a bowl and whisk with a fork until combined.
When timer goes off, slice squash open and use fork to scrape insides. If it’s still hard and doesn’t fork easily, put the squash back in oven and test again in 5 minutes. When squash is done, scrape with fork so it comes out in pieces like spaghetti. Place about a cup and a half in a bowl.
Add purple cabbage, spinach, eggplant, and cucumbers on top of squash, and top with sauce. I also included Beyond Meat strips for extra protein, but feel free to go without, or include a different protein like chicken or tofu. Enjoy!