Spaghetti Squash With Honey Ginger Glaze Recipes

GINGER-SCALLION SPAGHETTI SQUASH

Steps:

• Place 1 halveed seeded spaghetti squash in a microwave-safe bowl with 2 tablespoons water; cover and microwave until tender, 15 minutes. Let cool, then scrape with a fork. Puree 1/2 cup chopped carrots with 1/4 cup water, a 1-inch piece of ginger, the whites from 3 scallions, 2 tablespoons sesame oil, sysauce and rice vinegar and 1 tablespoon brown sugar. Toss with the squash and scallion greens. Top with toasted sesame seeds.

GARLIC-GINGER ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
• Bake in the preheated oven until soft, about 1 hour.
• Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.

SQUASH RINGS WITH HONEY-SOY GLAZE

Steps:

• Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes.
• Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.

SPAGHETTI SQUASH WITH HONEY GINGER GLAZE

Steps:

• Heat oven to 350°F.
• Cut squash in half lengthwise.
• Remove seeds; place in large baking pan, cut side down.
• Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
• In sauté pan, cook ginger with unsalted butter until tender.
• Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
• Mix water and cornstarch and add to ginger mixture.
• Let simmer for 5 minutes; keep warm.
• When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
• Top with desired amount of honey ginger glaze.

GINGERED SPAGHETTI SQUASH

Steps:

• Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.

SWEETENED SPAGHETTI SQUASH

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
• Generously spread the softened butter over the flesh of the squash; lie in the prepared baking dish with the cut sides facing down.
• Bake in the preheated oven for 30 minutes. Flip the squash and put about half the butter and about half the brown sugar in each of the cavities of the squash halves. Return to the oven until the outer shell is soft, about 10 minutes more. Spoon the flesh of the squash into a bowl to serve.

HONEY-GLAZED BUTTERNUT SQUASH

Steps:

• Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.