| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 medium spaghetti squash (about 2 3/4 pounds)
- 1 tablespoon olive oil or unsalted butter
- 2 teaspoons finely grated ginger
- 1 teaspoon garam masala
- 2 tablespoons lemon juice
- 4 teaspoons honey
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 cup coarsely chopped cilantro leaves
Instructions
- Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
- Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
- Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
- Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams
Nutrition Facts
| Calories | 130 calorie |
| Total Fat | 4.5 grams |
| Saturated Fat | 0.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 160 milligrams |
| Carbohydrates | 23 grams |
| Protein | 2 grams |
| Sugar | 6 grams |
Reviews
I didn’t care for this. It’s really bland. I couldn’t really taste the lemon juice. The only ingredients I tasted were the cilantro and the garam Masada. Taking this one out of my repertoire.
I’m about to put a twist on this and post the recipe. Stay tuned. 🙂
It need something extra like chicken or cheese, anything for extra taste
I agree with the most recent review. The lemon was overpowering and there was too much ginger. Ended up tossing and ordering pizza.
I must not have as refined a palate as the rest of you. I thought this tasted horrible. It was trying to be sweet and sour but all I could taste was the lemon juice and cinnamon in the garam masala. Yuck!
I roasted my squash and added some grilled chicken to make it a lunch, but the flavors are spot on.
Loved it, super simple and delicious.
I would recommend oven roasting your squash instead of microwaving as my microwave didn’t due a great job of even cooking (over parts and under parts).
I upped the ginger, added 2 cloves of garlic to the sauce.
I would like a bit of protein with it next time.
Not very good. Tasted too much of lemon and ginger, which really wasn’t a great combination
Easy and very flavorful. A wonderful accompaniment. I often bake spaghetti squash ahead and store in the refrigerator until ready to use. That speeds up meal preparation. I bake spaghetti squash according to these directions: Poke squash 6-8 times with a fork; microwave 4-5 min. on high, turning once. Cut in half and scoop out seeds. Place on cookie sheet with cut side up. Brush with oil. Bake 400⁰ for 30 min.
I just made a smaller portion of this without actually measuring anything, I’m a big fan of just adding the most important ingredients and tweaking as needed. I did it in the oven instead, however, and used the other half to try a different recipe (Jeff Mauro’s spaghetti sqlaw). I am very pleased with how this (and the other) came out. Etremely easy and super delicious!