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Prep 15 mins
Cook 45 mins
A recipe from the restaurant "Bonefish Grill"
Make and share this Spaghetti Squash With Honey Ginger Glaze recipe from Food.com.
- 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.
Quick & easy recipe. I made it as written, however, we found it abit sweet for our tastes & too much sauce for the squash. Next time I will cut the honey & sugar in 1/2 & shave off some of the other ingredients (or increase the squash). I also found the squash abit crunchy (under-done) so I'll either cook longer or toss mixture with sauce & bake for 10-15 mins. Overall we enjoyed the dish, thanks for sharing.
This recipe would have got a 5 star rating, if I didn't have to play around with it. First of all, I had a small squash (roughly 6 cups of spaghetti strands). I cut the recipe into 1/4 and even I felt that was too much. Yes, the first bite tasted really good....but I thought it got to be a little too sweet after eating a number of bites. Plus there was too much liquid leftover and I did not like the appearance (I had to put it in a strainer to remove the excess liquid). Next time, I will cut it down to 1/2T ginger, 1/2 T butter, 3/4 tsp chicken base, 2 T honey, 1 T brown sugar, 1/4 cup water 1/4 tsp cornstarch, good pinch of salt and freshly ground pepper. I will pour the glaze over the spaghetti strands and incorporate enough liquid to coat the squash but not have it swimming in it!! The honey/brown sugar ratio can always be adjusted at this point. The ginger-honey combinaton really makes this dish. I also felt that my little squash could feed 4 - 6 people, so I would hate to think how much the original recipe would produce! This dish is worth fiddling around with until it is just right. I will get back with the results. Thanks Mercy, you gave me a great challenge!!!
I made this and it turned out great as long as you go very easy on the sauce. I love the slight crunch too. The only thing is that I have about a cup and half of left over sauce. I only drizzled the sauce (maybe to 2 tsp per half cup of squash) to give it good flavor without over powering the dish. I am going to freeze the sauce so I can use it again. Thanks to the other comments I did not drown my squash in the sauce. Oh it did taste like Bonefish Grill recipe.