Together, garlic, ginger, and red pepper flakes rev up spaghetti squash. We prefer this as an option to rice or noodles when creating Chinese stir-fry. It tastes wonderful when paired with grilled chicken or pig.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 spaghetti squash, halved and seeded
- 2 tablespoons butter, softened
- 1 tablespoon olive oil
- 2 tablespoons honey
- 2 teaspoons minced fresh ginger root
- 2 teaspoons garlic, minced
- ½ teaspoon red chile flakes
- kosher salt to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash in a baking dish, cut-side up. Combine butter, olive oil, honey, ginger, garlic, and chile flakes in a small bowl. Spread mixture evenly on the cut side of the spaghetti squash; pour any extra mixture in the center of each squash. Lightly sprinkle with kosher salt.
- Bake in the preheated oven until soft, about 1 hour.
- Scrape the squash into strands with 2 forks and mix with the seasoned butter in each squash. Serve warm.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 110 mg |
| Sugars | 9 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
At 375, this took my oven almost 1.5 hours to be done. I also used “Hot Honey” – using a recipe from this site – vs regular honey. This added an small zing/kick. This was a good lunch! We liked! Sprinkled a little Parmesan cheese but….don’t quite think that was the “right” cheese for this dish. Will play around! Thank you Baking Nana!
No changes and yes I will make it again.
I will make this again. Added more garlic just because we love it.
We really liked the flavor for this. I didn’t have any Chile flakes so I used chili powder. The only thing I will do differently is how I bake it. The squash didn’t get cooked all the way through. I usually cook at 400 and for the first half hour I cook it upside down in small layer of water. Once I turn it over then I (very carefully!) add whatever butter or topping I’m putting on. Definitely going to make it again.
It was good but in the end it felt like it was missing something, so I added more salt and some parm. Very easy dish to make that impresses. I also served it right in the boat for presentation.