Ingredients and Weight:
- Spaghetti squash (2 pounds)
- Olive oil (1/4 cup)
- Garlic (4 cloves, minced)
- Ginger (1 tablespoon, minced)
- Soy sauce (2 tablespoons)
- Honey (1 tablespoon)
- Salt and black pepper (to taste)
- Green onions (1/4 cup, chopped, for garnish)
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scrape out the seeds.
- Season the squash halves with olive oil, salt, and black pepper.
- Roast the squash cut-side up on a baking sheet for 30-35 minutes, or until tender.
- Heat the olive oil in a small skillet over medium heat.
- Add the garlic and ginger and cook until fragrant, about 1 minute.
- Stir in the soy sauce and honey.
- Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Remove the squash from the oven and allow to cool slightly.
- Use a fork to scrape the spaghetti strands from the squash.
- Drizzle the garlic-ginger sauce over the spaghetti squash.
- Garnish with green onions.
Nutritional Information:
Per serving (1 cup):
- Calories: 150
- Fat: 8g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 5g
Dish Characteristics:
- Rich and flavorful
- Sweet and savory
- Healthy and nutritious
- Easy to prepare
User Comments:
- "This dish is absolutely delicious! The flavors are perfect."
- "The spaghetti squash is a great substitute for pasta."
- "I love the simplicity of this recipe."
- "It's a great way to get your vegetables."
- "I would definitely recommend this dish to others."
Special Precautions and Tips:
- Be careful not to overcook the garlic and ginger, or they will burn.
- If you don't have honey, you can substitute maple syrup or brown sugar.
- Serve the spaghetti squash immediately, as it will tend to get watery if it sits too long.
