Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, 10 to 14 minutes. (Alternatively, place squash cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)
Meanwhile, whisk orange zest and juice, vinegar, miso, ginger, salt and honey in a medium bowl. Let stand for 5 minutes, then whisk in oil.
When the squash is cool enough to handle, scrape out the flesh and add to the bowl with the dressing. Add scallions and toss to coat. Serve garnished with cilantro.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 980 (98%)|
|Amt Per Serving||% DV|
|Total Fat 108.9g||145 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 59.5g|
|Cholesterol 0mg||0 %|
|Sodium 523.4mg||18 %|
|Potassium 115.7mg||3 %|
|Total Carbohydrate 8.4g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 7.5g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1005
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