Spaghetti Squash With Honey Ginger GlazeSusan 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 :)
- 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
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.
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 :)
Source: Bonefish Grill