Miso Squashy Soup

This is a dish that I just created. I didn’t quite measure everything as I went; so, the measurements may be a little off. Plus, I really think this recipe needs some spinach! I was out 😦 I will make this again soon and tweak the recipe.

Ingredients: (Serves maybe 4)

• 1 Spaghetti Squash
• 2 Tbs. olive oil
• 1 stalk celery (diced)
• 2 carrots (diced)
• 3 cloves garlic (or 3/4 tsp garlic powder)
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• dash of cayenne pepper
• 1/2 Tbs parsley
• 4 cups water
• 2 Tbs Miso (whatever kind you like, I used white)
• 1 Tbs soy sauce (plus more for serving)
• 2 tsp of sesame seeds (plus more for serving)
• Seaweed for serving

Directions:

1. Preheat the oven to 400 degrees. Lightly oil a backing sheet with 1 Tbs of oil. Cut the squash in half and place open side down on the backing sheet. Bake for 40 minutes. Allow to cool enough to be handled.
2. While the squash is baking, heat the other Tbs of oil in your soup pot over medium heat. Add the carrots, celery, and garlic. Cook until slightly soft, about 8 minutes.
3. Add the water, miso, ginger, parsley, black pepper, cayenne pepper, sesame seeds, and soy sauce to the pot. Bring to a gentle boil.
4. Add the spaghetti squash to the pot, using a fork to pull the fibrous strands from the skin. Bring back to a boil and turn down to a simmer. Allow to simmer for an additional 5 minutes or so.
5. I like to serve this soup with an additional drizzle of soy sauce, toasted sesame seeds, and little seaweed flakes sprinkled on top.