Fireworks Spaghetti Squash with Ginger Miso, Scallions and Sesame Seeds
This is such a great way to eat spaghetti squash. I love it so much I'll eat it cold the next day. Its also great with a fried or poached egg on top. The salty miso flavor of the butter lends a beautiful taste to the mild flavor of the squash.
1 Tbs EVOO
1 medium spaghetti squash, cut in half, stem trimmed and seeded
1 Ginger Miso Butter Burst
3 Scallions chopped, white and light green parts only
Sesame seed blend, white and black seeds
Heat oven to 400. Lightly oil each squash half and season with salt and pepper.Roast for 20 minutes, turn and roast for another 20 minutes. You'll know when the squash is cooked through as the threads will easily peel off the skin and separate. Divide into single bowls or one medium serving bowl. Add the butter, scallions and seeds. It's ready just like that! Sizzle. Spread. Boom.