Bonefish Grill Spaghetti Squash With Honey Ginger Glaze
1 large spaghetti squash
2 tablespoons salted butter
2 tablespoons freshly grated ginger
2 tablespoons unsalted butter
1 tablespoon chicken base
1 cup honey
1/2 cup brown sugar
1 cup water
2 tablespoons cornstarch
Heat oven to 350°F. Cut squash in half lengthwise.Remove seeds; place in large baking pan, cut side down.
Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
In sauté pan, cook ginger with unsalted butter until tender. Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.Mix water and cornstarch and add to ginger mixture. Let simmer for 5 minutes; keep warm.
When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.Top with desired amount of honey ginger glaze.
NOTES: Pictured above are wolf fish piccata with spaghetti squash and potato au gratin.