Spaghetti Squash with Honey Ginger Glaze
Elevate your fall menu with this irresistible Spaghetti Squash with Honey Ginger Glaze—a healthy and flavorful twist on a seasonal favorite. Tender roasted spaghetti squash is tossed in a luscious glaze made with honey, fresh ginger, soy sauce, and rice vinegar, creating a harmonious balance of sweet, tangy, and savory flavors. A quick sauté with garlic infuses extra warmth, while sesame seeds and fresh scallions add the perfect finishing touch. Naturally gluten-free and packed with nutrients, this dish is versatile enough to shine as a vibrant side or a light, satisfying main course. With just 15 minutes of prep and a medley of bold ingredients, this recipe is your go-to for wholesome comfort food that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon fresh ginger
- 1.5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic
- 1 teaspoon sesame seeds
- 2 stalks scallions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them or save them for roasting later.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle lightly with salt and black pepper.
Place the halves cut-side down on the prepared baking sheet and roast in the oven for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, prepare the honey ginger glaze. In a small bowl, combine honey, grated fresh ginger, soy sauce, rice vinegar, and the remaining 1 tablespoon of olive oil. Mix well and set aside.
Mince the garlic cloves and slice the scallions thinly, separating the green and white parts. Set aside for garnishing later.
Once the squash is ready, let it cool for a few minutes, then use a fork to scrape the inside of the squash into spaghetti-like strands. Place the strands in a large mixing bowl.
In a large skillet over medium heat, sauté the minced garlic with a drizzle of olive oil until fragrant, about 1-2 minutes.
Add the spaghetti squash strands to the skillet and pour the honey ginger glaze over them. Toss the squash gently to evenly coat it with the glaze. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Transfer the glazed spaghetti squash to a serving platter. Sprinkle with sesame seeds and garnish with the sliced scallion greens.
Serve warm as a side dish, or enjoy it as a light and satisfying main course.
Nutrition Facts
Calories |
1087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3712 mg | 161% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 82.0 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1636 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
