Roasted Spaghetti Squash with Ginger Sugar

Posted on November 20, 2014 by Anne Milneck | 0 comments

The mild flavor and texture of spaghetti squash lends itself to lots of flavor variations. We love its versatility and especially love it with this sweet-savory combo. The squash bakes with a combo of Ginger Sugar, onion, garlic and salt. The prep is simple, but the end result is a complex flavor. This is a great holiday meal side dish to add to your lineup.


1 large Spaghetti Squash

Arbequina Extra Virgin Olive Oil

4 Tbl Ginger Sugar

1 tsp Granulated Garlic

1 tsp Granulated Onion

1 tsp salt

freshly ground black pepper


Halve the spaghetti squash lengthwise and scoop out the seeds. Place the squash cut side up on a baking pan. Drizzle with Arbequina Extra Virgin Olive Oil. Sprinkle the Ginger Sugar, Granulated Garlic, Granulated Onion, salt and pepper over the squash. Bake at 375 degrees until a knife pierces the squash easily--about 30 minutes. Remove from oven and allow to cool enough to handle. Using a soup or serving spoon, scrape the flesh from the squash. Place in a serving bowl and taste. Adjust with salt and pepper if necessary.

Posted in Ginger Sugar, Side Dishes, Spaghetti Squash, Thanksgiving



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