Ginger-Thyme Spaghetti Squash


  1. 5 cups cooked spaghetti squash (about 1 large squash)
  2. 2 tablespoons butter
  3. 1 clove garlic
  4. 1 tablespoon peeled and grated fresh ginger
  5. A few sprigs of fresh thyme
  6. Salt and pepper, to taste


  1. Preheat oven to 375°F.
  2. Cut squash in half, scrape out seeds and discard.
  3. Spray a roasting pan with non-stick spray or coat with olive oil.
  4. Rub the cut surfaces of the squash with olive oil, salt and pepper.
  5. Pour a little water on the roasting pan before you place the squash sections to help prevent the bottom of the squash from burning.
  6. Place in the oven, rind side up and bake for 30 - 35 minutes, until strands are tender.
  7. Remove from oven and scoop out the squash.
  8. Melt the butter in a skillet over medium heat.
  9. Add the garlic and ginger, stir for one minute, then add the spaghetti squash and toss.
  10. Sprinkle in the thyme leaves and serve.