Spaghetti squash is almost a miracle food. It’s easy to make, packed with nutrients, and can be customized any way you see fit. One of my favorite ways of making it a complete meal is adding pan seared shrimp and scampi sauce, which soaks right into the “noodles.” Trust me, you’ll love it! Our spaghetti squash with honey is a little twist on the classic. The Buckwheat Eastern Shore Honey adds a deep richness to the dish, and keeps the squash from drying out.
Easy+Tasty Spaghetti Squash with Honey
When looking for a good squash, pick one that is firm, with bright skin. It should be heavy for the size and without any cuts or bruises. These squash are hard to cut, so be ready to put in a little elbow grease!
Don’t waste the seeds from a spaghetti squash (like I did on accident). They can be washed and roasted just like pumpkin seeds would be. Toss them with salt, pepper, olive oil, and a little Worcestershire sauce for a crunchy treat, that tastes great in homemade trail mixes and nut mixes.
Adapting our Baked Spaghetti Squash
This easy spaghetti squash recipe is not perfect until you make it yours. Spaghetti squash is a great staple to replace regular pasta noodles. When cooked properly they keep a crunchy texture and do not get soggy like normal noodles. Think about it as a base. We want you to play with your food, and let us know how it goes. Here are some ideas:
- Add in cooked shrimp or chicken
- Toss with red or white sauce
- Mix in roasted tomatoes and garlic
If you decide to make this squash, or any variation that we’ve suggested, why not take a photo and share it with us using #waxingkararecipes on Instagram. We love seeing your photos!
Easy Baked Spaghetti Squash with Honey
- 1 spaghetti squash medium sized
- 1 tbsp. Buckwheat Eastern Shore Honey
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- Preheat oven to 425 degrees. Wash and carefully cut squash in half lengthwise, and remove the seeds. Clean and roast the seeds as you would pumpkin seeds.
- Drizzle each cut half with the oil, honey, salt and pepper. Lay cut side facing up on in a glass deep baking dish. Add about an inch of water in the dish to help with even cooking and to prevent the squash from drying out during cooking. Bake 35 minutes or until easily pierced with a fork.
- Remove from oven and allow to cool for a few minutes. Use a fork to shred the flesh into noodle-like ribbons, and toss with your favorite sauce, vegetables, and protein.