Spaghetti Squash Miso Soup with Edamame

Preheat the oven to 400 degrees. Add about 1/4 inch of water to a 913 inch glass baking dish.

Cut the spaghetti squash lengthwise and place flesh side down in the baking dish. Cover with foil and put in the preheated oven for 60 minutes. Once cooked, remove carefully, flip them over, remove the seeds and loosen the spaghetti strands.

Combine miso, ginger, and water in a pot. Bring to a boil.

Stir in spaghetti squash and edamame.

Reduce heat to low, stirring occasionally, until edamame is heated through.

Garnish with chives and provide additional sauces at the table.