This is a fun little side dish that takes spaghetti squash to a sweeter place with honey, orange, and ginger. It would be the perfect cooling sidekick to a spicy Asian-style meat dish.
Prep time 15 minutes
Serves 6 as a side
1 large spaghetti squash, cut in half and seeds scooped out
1-inch (2.5 cm) knob of ginger, finely grated
2 tablespoons (29 ml) avocado oil
2 tablespoons (40 g) honey
1 Sprinkle a few generous pinches of salt and grated ginger into the insides of the squash and drizzle them with the avocado oil and honey.
2 Place the squash cut-side up in a 6-quart (5.7 liter) slow cooker. You’ll probably need to put one half on top of the other, but be sure that the halves aren’t nested. Add 1/2 cup (120 ml) water to the bottom of the cooker.
3 Cover and cook on low for 2 to 2 1/2 hours, until the squash flesh pulls away easily with a fork, forming spaghetti-like strands.
4 Remove the squash from the cooker and scrape out the flesh with a fork. Squeeze the juice from the orange half over the top. Taste, and add more salt if necessary before serving.