Ingredients

Instructions

  1. Heat oven to 350°F.
  2. Cut squash in half lengthwise.
  3. Remove seeds; place in large baking pan, cut side down.
  4. Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
  5. In sauté pan, cook ginger with unsalted butter until tender.
  6. Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
  7. Mix water and cornstarch and add to ginger mixture.
  8. Let simmer for 5 minutes; keep warm.
  9. When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
  10. Top with desired amount of honey ginger glaze.