It's rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that's perfectly offset by a rich walnut-miso glaze.
1 small spaghetti squash, halved and seeded 2 tbsp. vegetable oil ¼ cup walnuts ¼ cup white miso paste 2 tbsp. brown sugar 3 tbsp. mirin 2 scallions, minced, plus more for garnish ¼ tsp. crushed red chile flakes Kosher salt, to taste
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.