November 29, 2011

Ginger Glazed Spaghetti Squash

Whenever I serve this elegant looking, but oh so easy side dish, ladies request the recipe.

4 pounds spaghetti squash

1 Tablespoon butter
1 teaspoon ground ginger
1/2 cup water
1 1/2 teaspoon chicken base or bouillon
1/4 cup brown sugar
1 Tablespoon corn starch

1.  Cook squash.  If I already have the oven going I just poke some holes in the skin with a fork and toss it in.  You can also cook it in the microwave by poking the skin with a fork several times and cooking on high for 15 minutes or so.  When cool enough to handle, cut squash in half and scoop out seeds.  Use a fork to scrap out the squash.  It will look like spaghetti strands.
2.  Make glaze.  Mix remaining ingredients in a saucepan.  Cook and stir until thickened.  Serve over squash.
3.  To make ahead, put finished squash in microwave safe dish and store covered until ready to serve.  Reheat in microwave.

A 4 pound squash  yields 10 1/2 cups servings.  Each serving= 9 g carbs

3 comments :

  1. Oh, that sounds so good! We'll have to try this.

    Hope you hade a wonderful Thanksgiving:)

    Pamela

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  2. I microwave my spaghetti squash. Poke it all over with a fork, cook 8 minutes. Then turn over and cook 8 more minutes. Viola! Thanks for the recipe, I’m going to try it tonight.
    Techlazy.com

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  3. I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for putting all of these in one place

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