Spaghetti Squash Bowl with Miso Sauce

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.

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

View the full recipe at Egginon →