A rich, tangy glaze elevates this humble squash to a whole new level.
Spaghetti squash has always reminded me of the fall, but wouldn't this make an awesome summer side too? I imagine it pairing incredibly well with grilled Portobello mushrooms and quinoa seasoned with sesame oil.
1. Heat oven to 350°. Brush insides of squash with oil, place cut-side-down on baking sheet and bake until almost tender, about 50 minutes. Let cool slightly and remove skin. Cut into 2" x 4" squares, return to baking sheet; set aside.
2. Heat oven broiler. Pulse walnuts in food processor until finely ground. Add miso paste, brown sugar, mirin, minced scallions, chile flakes, and salt, and pulse into a thick paste. Spread over squash and broil until tops are lightly browned, about 3 minutes. Serve sprinkled with additional salt, and sliced scallions.