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


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

    Hope you hade a wonderful Thanksgiving:)


  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.

  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

  4. i try this recipes but all my kid hate can u tell me any alternate