Broiled Spaghetti Squash with Walnut-Miso Glaze | Saveur
These roasted squash wedges—with their nutty, savory topping—make a lovely autumn side dish or a nice light vegan lunch, served with a green salad.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1 small spaghetti squash, halved and seeded
- 2 tbsp. vegetable oil
- 1⁄4 cup walnuts
- 1⁄4 cup white miso paste
- 2 tbsp. brown sugar
- 3 tbsp. mirin
- 2 scallions, minced, plus more for garnish
- 1⁄4 tsp. crushed red chile flakes
- Kosher salt, to taste
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