Recipes

Broiled Spaghetti Squash with Walnut-Miso Glaze

  • Serves

    serves 6

MAXIME IATTONI

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.

Ingredients

  • 1 small spaghetti squash, halved and seeded
  • 2 tbsp. vegetable oil
  • 14 cup walnuts
  • 14 cup white miso paste
  • 2 tbsp. brown sugar
  • 3 tbsp. mirin
  • 2 scallions, minced, plus more for garnish
  • 14 tsp. crushed red chile flakes
  • Kosher salt, to taste

Instructions

Step 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.

Step 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.

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