Spaghetti squash with maple ginger glaze
Garden-grown spaghetti is a light and healthful alternative to wheat pasta.
One of my absolute favorite dinners is good ol' spaghetti and meatballs. Not the heathiest of foods, but oh-so-satisfying until the heaviness sets in. Spaghetti squash is a great way to lighten up any dinner by cutting out wheat pasta and using this garden-grown version in its place.
But you don’t have to wait for meatball night, this spaghetti squash recipe is great on its own. The maple ginger flavor highlights the subtle sweetness that occurs naturally in spaghetti squash, but you can make the dish more savory by adding some black pepper and cutting back on the maple. Ginger adds a great intensity of flavor and a boost of vitamins and nutrients, so if you can handle the "heat," double up on the minced ginger.
- 1 spaghetti squash
- 1/2 cup maple syrup
- 1 teaspoon onion powder
- 2 teaspoons cinnamon
- 1 tablespoon minced ginger
- Salt, to taste
- Cinnamon sticks, optional
Preheat oven to 350° F. Wash and slice squash in half lengthwise. Place on parchment paper lined baking sheet in oven with about a 1/3 cup of water and cook for half an hour, or until you can press down easily on the skin.
Allow to cool, and then scrape out all the insides and transfer to a bowl.
Mix maple syrup with remaining ingredients, and drizzle over squash. Garnish with cinnamon stick, if desired.
Related Topics: Vegetarian