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    You are in: Home / Recipes / Spaghetti Squash With Honey Ginger Glaze Recipe
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    Spaghetti Squash With Honey Ginger Glaze

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Mercy's Note:

    A recipe from the restaurant "Bonefish Grill"

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    1. 1
      Heat oven to 350°F.
    2. 2
      Cut squash in half lengthwise.
    3. 3
      Remove seeds; place in large baking pan, cut side down.
    4. 4
      Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
    5. 5
      In sauté pan, cook ginger with unsalted butter until tender.
    6. 6
      Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
    7. 7
      Mix water and cornstarch and add to ginger mixture.
    8. 8
      Let simmer for 5 minutes; keep warm.
    9. 9
      When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
    10. 10
      Top with desired amount of honey ginger glaze.

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    Ratings & Reviews:

    • on October 01, 2009


      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.

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    • on April 18, 2008


      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!!!

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    • on February 26, 2013


      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.

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    Nutritional Facts for Spaghetti Squash With Honey Ginger Glaze

    Serving Size: 1 (197 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 346.2
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 4.9 g
    Cholesterol 20.3 mg
    Sodium 65.7 mg
    Total Carbohydrate 72.7 g
    Dietary Fiber 0.3 g
    Sugars 64.1 g
    Protein 0.8 g

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