Gingered Spaghetti Squash

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gingered spaghetti squashRemember a couple years ago when people were trying to convince everyone that spaghetti squash was a good substitute for actual spaghetti? I never was convinced.

My brother and sister-in-law harvested a huge garden this year year. And they, perhaps, misjudged how much squash to plant. They got about 3.5 million squash. Lucky for them, I love squash. Even if it IS NOT a substitute for pasta.

There is a reason these kind of squash are called winter squash.  They keep for a long time. (Like into the winter.) I’ve had a good run of these. Unfortunately, I left them in the garage and they all froze last week. Sad, sad, day.

This is my favorite recipe using spaghetti squash.  It is simple and easy and very flavorful (which is not how spaghetti squash starts out.)

My new fave way to cook spaghetti squash is in the pressure cooker. So fast! 

You start with a squash that is cooked and add in some flavah. I had something like this at a restaurant and it was divine! 

Gingered Spaghetti Squash

Gingered Spaghetti Squash


  • 1 small spaghetti squash, cut in half, de-seeded
  • 1 teaspoon oil
  • 4 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon minced or grated fresh ginger
  • 1/4 teaspoon pepper, plus extra to sprinkle on squash before cooking
  • 1/2 teaspoon salt, plus extra to sprinkle on squash before cooking


    To bake spaghetti squash.
  1. Preheat oven to 375.
  2. To bake spaghetti squash brush both exposed ends with oil and sprinkle with a pinch of salt and pepper. Place squash cut side down on a baking sheet. Bake for 30-40 minutes, until tender, but not mushy.
  3. To pressure cook spaghetti squash.
  4. Drizzle oil on exposed surface. Sprinkle with a pinch of salt and pepper. Place squash in steamer insert of pressure cooker, cut side up. Add water as instructed in your pressure cooker's manual.
  5. Seal pressure cooker and bring up to pressure. Cook for 7-10 minutes. Quick release pressure as instructed in manual.
  6. Scoop out squash noodles. They should be tender, but not mushy. If they are still crunchy, cook for another few minutes.
  7. Melt butter in a large skillet over medium heat. Add honey and ginger. Toss with spaghetti squash until well coated. Sprinkle with salt and pepper. Adjust seasoning to taste.

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