I consider spaghetti squash to be one of nature’s most miraculous culinary creations.  When cooked, the flesh of the squash easily comes apart with a fork into spaghetti-like strands.  This makes is a perfect, low-carb alternative to pasta.  Any mix-ins or toppings will do, but I loved the idea of making a flavorful Asian dressing for the squash in this vegetarian recipe from Eating Well magazine.  The dressing is made from a mixture of white miso paste, honey, orange zest and juice, vinegar, scallions and fresh cilantro.  The combination of the sweet orange taste with the miso and peppery nature of the herbs is fantastic.  This side dish works well with just about any protein you can think of; if you wanted to keep the entire dinner menu vegetarian, think about searing some tofu and finishing it off with some roasted tomatoes, sesame seeds, and sesame oil…enjoy!

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/spaghetti_squash_ginger_miso_dressing.html)

Tagged: cilantro, Eating Well, fresh ginger, ginger, honey, low-card, miso, orange juice, orange zest, scallions, side dish, spaghetti squash, squash, vegetarian, white miso