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Spaghetti Squash With Honey Ginger Glaze

SusanSusan S

Many of the notes I have read on this recipe have said to cut the sugar and honey in half or to not use as much of the sauce. Another fair piece of advice: cook the squash thoroughly so that you don’t find yourself crunching on it :)

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prep time:
15 minutes
total time:
1 hour

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Spaghetti Squash With Honey Ginger Glaze photo Save this recipe 8
prep time:
15 minutes
total time:
1 hour


  • 1 large spaghetti squash
  • 2 tablespoons salted butter
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons unsalted butter
  • 1 tablespoon chicken base
  • 1 cup honey
  • 1/2 cup brown sugar
  • 1 cup water
  • 2 tablespoons cornstarch
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  • 1

    Heat oven to 350°F.

  • 2

    Cut squash in half lengthwise.

  • 3

    Remove seeds; place in large baking pan, cut side down.

  • 4

    Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.

  • 5

    In sauté pan, cook ginger with unsalted butter until tender.

  • 6

    Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.

  • 7

    Mix water and cornstarch and add to ginger mixture.

  • 8

    Let simmer for 5 minutes; keep warm.

  • 9

    When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.

  • 10

    Top with desired amount of honey ginger glaze.

Recipe Notes

Edit note

We went to the Bonefish Grill in the winter of 2010 and I ordered a lovely salmon that came with this spaghetti squash! It was wonderful! Thankfully some disgruntled employees leaked the recipe! Thanks :)

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