Cooked slowly in butter to release its essence, fresh ginger contributes delicate flavor to tender strands of spaghetti squash.
Yield:
Serves 4Ingredients
1 medium spaghetti squash (about 2 pounds)
5 tablespoons butter
1 tablespoon honey
1 tablespoon minced fresh ginger
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Instructions
1. Preheat the oven to 350°. Prick the upper portion of the squash shell in several places with a metal skewer to allow steam to escape. Set the squash directly on the oven rack, steam vents up. Bake for 45 minutes to 1 hour or until tender when pierced.
2. Meanwhile, combine the butter and honey in a small saucepan. Stir over low heat until the butter is melted and the honey is blended in. Add the ginger and cook slowly for 10 minutes.
3. When the squash is cool enough to handle, cut it in half across its width. Scoop out the seeds and fibrous tissue. Using a fork, pull the strands of squash from the cavity, allowing them to fall into a serving bowl. Sprinkle the squash with salt and pepper. Scatter on the cilantro. Pour the warm butter mixture over the squash and toss gently to coat the strands. Serve immediately.
