Spicy or Savory? How about both!
We love that spaghetti squash offers us a healthier alternative to carb-loaded pasta dishes and we love even more that we can use our Fermented Honey Sauces in this dish! We love both savory and spicy, so we decided to give you two different options for this recipe. Our favorite serving suggestion is with the Fermented Jalapeno Honey Sauce drizzled on top.
Parenting Tip: Many kids don't like spicy foods, so if you're serving children, we recommend using the Fermented Garlic Honey Sauce!
Tag us in any (and all!) of your fermented honey escapades @anyasapothekere.
Fermented Jalapeño or Fermented Garlic Spaghetti SquashBy: Anya's Apothekere
Published: November 20
4 stars based on 15 reviews
Prep time: 5
Cook time: 35
Total time: 40
Yield: 2-4 servings
Salt and Pepper
1. Preheat the oven to 400°F
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
4. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
5. Remove from the oven and flip the squash so that it’s cut side up.
6. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash, drizzle Fermented Garlic Honey Sauce or Fermented Jalapeno Honey Sauce over to taste. Serve immediately.