Easy Orange-Miso Spaghetti Squash

The last few weeks have been nutty... And not in that peanut kind of way. It's been a rollercoaster ride of busy-ness.

During intense periods, it's so easy to drop our healthy eating habits, and just motor along without adequately taking care of ourselves. We may not end up getting the nutrition and nourishment we need - especially during times like these. The excuse: we're just. too. busy! But that's not good enough... Nutrition doesn't have to be complicated or take a lot of time to prepare. After a few days of running around and grabbing food on the go, I realized how tired and depleted I was starting to feel. I automatically thought to myself: time to get back in the kitchen!

I've had 2 Spaghetti squashes sitting on the counter, taunting me for days. As I reached in the fridge to chomp on a carrot because I was too tired to cook, there they were, sitting quietly, begging to be eaten. Yesterday, I finally gave in, and I'm so glad I did! This recipe (inspired by this one) is made with simple ingredients and is bursting with flavour. Plus it's vegan and gluten-free (sshhh, they won't know!)

The truth is, spaghetti squash is incredibly easy to make, plus it's delicious and super nutritious! Packed full of antioxidants, it contains more than 4.5 times our daily needs in Vitamin A, and 1/2 of our daily needs in Vitamin C. It's got a bunch of B's in it too, good for optimal cell function, particularly important during stressful times. Need more reasons to love this spunky squash? It's chock full of minerals like potassium, zinc, calcium, phosphorous and iron. Heck, it's even a source of Omega 3s! Check it out.

 

Easy Orange-Miso Spaghetti Squash

(Serves 2)

Roast or bake your spaghetti squash (click here for easy to follow instructions)

When there are a few minutes left before your squash is ready, make your dressing by whisking together the following ingredients in a small bowl:

  • 1/2 tsp freshly grated orange zest (be sure to use organic oranges!)
  • 2 tbsp freshly pressed orange juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp chickpea miso (or use regular white or yellow miso)
  • 1 1/2 tsp finely grated ginger
  • 1/4 tsp maple syrup
  • 1 1/2 tsp extra-virgin olive oil

Scoop out your spaghetti squash (be careful as it will be hot!) and gently toss with your dressing. Split into two bowls - or serve in the squash skins! - and top with finely chopped green onions and/or cilantro. Enjoy!