Veggie Life, Autumn 2001: Spaghetti Squash Slaw with Giinger-Miso Dressing

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* Exported from MasterCook *

 

Spaghetti Squash Slaw with Ginger-Miso Dressing

 

Recipe By :Veggie Life, Autumn 2001, Jean Patterson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium spaghetti squash -- (about 3 pounds)

2 tablespoons seasoned rice vinegar

2 tablespoons strong brewed green tea, cooled

4 teaspoons up to 5 teaspoons light miso

2 tablespoons sugar

1 teaspoon minced ginger root

2 tablespoons vegetable oil

3 tablespoons shredded carrot

1 scallion, chopped

 

Preheat oven to 350 degrees F. Pierce squash deeply 3 or 4 times. Place in

baking dish and bake until tender, about 1 1/4 hours. Cut squash in half,

lengthwise. Discard seeds. Use a fork to remove squash strands and transfer

them to a large bowl to cool.

 

In a small bowl, combine vinegar, tea, miso, sugar, and ginger. Whisk in oil.

Pour dressing over squash. Add carrot, 1/2 of the scallion, and toss well.

Cover and chill for at least 1 hour.

 

When ready to serve, sprinkle chilled slaw with remaining scallion.

 

 

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Per Serving (excluding unknown items): 96 Calories; 7g Fat (62.9% calories from

fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg

Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0