Ginger Spaghetti Squash with Orange Zest and Browned Butter

This spaghetti squash is bright, light, and bold with ginger, orange zest, and browned butter. It plays well with a simply seasoned broiled fish. The pair makes a quick and easy weeknight meal (take it while I give it because we know that’s not my forte).

I baked my squash in the oven but you can do it in the microwave in a fraction of the time. I haven’t microwaved it in awhile but I think it’s under 10 minutes. Just make sure you poke a few holes in your squash.

Ginger Spaghetti Squash with Orange Zest and Browned Butter Ingredients
1 small spaghetti squash (about 22 ounces)
4 Tbl butter
2-3 garlic cloves (2 tsp minced)
1 ½ tsp ground ginger

1 tsp orange zest
⅓ tsp salt

Ginger Spaghetti Squash with Orange Zest and Browned Butter Directions
Heat the oven to 350 degrees. Poke several holes in the squash, put it in a Pyrex, cover with aluminum foil and bake until the skin gives when pressed with your hand (careful it’s hot). It takes about 90 minutes.

As soon as you take the squash out of the oven, cut it down the middle with a knife and let it fall into two halves. Cutting it will allow it to cool quicker.

Melt 4 Tbl of butter in a frying pan. It should bubble, the milk solids fall to the bottom and turn a golden brown. Don’t go too dark because it will taste bitter. Side note - I brown the butter darker in sweet applications, but without the sugar it will be bitter if you go that dark.

When the squash is cool enough to handle, spoon out the seeds. Take a fork and work your way around the center pullings out the strings until you get to the rind.

Cut the dry end off of the garlic. Lay the knife flat on top of the clove and whack it with your fist. Remove the dry skin, thinly slice it, and rock the knife back and forth to create a mince.

When the butter is golden brown, remove it from heat and add the garlic. It should sizzle and turn golden. You don’t want the garlic dark, because it will taste bitter. Add 1 ½ tsp ground ginger, 1 tsp orange zest, and ⅓ tsp salt to the butter. Stir.

Pour the butter over the squash and mix evenly.

Notes
This dish is heavy on the ginger. If you’re not a fan of ginger or want it to be neutral, you can reduce the amount of ginger or omit it. If you eliminate it, you probably want to remove the orange zest as well.

Have fun with seasonings and spices with the squash. Squash and brown butter plays well with other flavors. Have fun and live a little!