Pineapple Ginger Spaghetti Squash is the perfect side dish to replace pasta with a hint of ginger and pineapple flavor.
This dish is a great accompaniment to my Pineapple Turkey Meatballs. Are you trying to find an alternative to pasta? Not only does this Spaghetti squash stand in for pasta but it will leave you craving more spaghetti squash. To be honest I really hate trying to cut open a whole spaghetti squash as I always worry about cutting myself. Therefore, I cook the squash whole. Yep, you heard that right I put the whole thing in to cook in the oven after poking it with a fork several times. I cook it in a 375 degree F oven for roughly 30 minutes remove from oven and roll squash over and place back in the oven. Bake for another 30 or until a fork is able to pierce the skin easily. Indeed simply cut the squash in half remove the seeds and then with a fork scrape off and remove the squash. How easy is that?
Not only does this side-dish go along with my Pineapple Turkey Meatballs but it is tasty all by itself.
Notes:
Admittedly I used a can of pineapple chunks in my Pineapple Turkey Meatballs and then reserved the juice to place into the sauce for this recipe. If you are not making meatballs and just making the Pineapple Ginger Squash feel free to either juice fresh or use a can of pineapple juice.
Normally I find coconut aminos Teriyaki Sauce at my local store but it can also be purchased off of Amazon here. Always read the ingredient list to make sure it is something you want to add into your diet.
Personally:
I truly believe that there are more good people in the world than bad. It is my hope that in some small way I can not only help others who are grain-free, refined sugar-free but to in some small way lift others who read my blog up. In other words, it is my hope that I can use this blog to help create a better world for all of us.
I would like to encourage everyone to commit small RAK’s (Random Acts of Kindness). Perhaps my favorite ideas for RAK’s is to smile at someone, give a listening ear or a kind compliment. If you have not been told today that you are incredible, I think you are INCREDIBLE. May all who read my blog or recipes feel uplifted.
My hopes and prayers are for each and everyone who stops and reads to have a WONDERFUL and BLESSED day!!
Pineapple Ginger Spaghetti Squash
Ingredients:
- 1/4 cup pineapple juice
- 1 tbsp coconut aminos Teriyaki sauce
- 1/4 tsp freshly grated ginger
- 1 spaghetti squash
Directions:
Pineapple Ginger Spaghetti Squash
Ingredients
- 1/4 cup Pineapple Juice
- 1 tbsp coconut aminos Teriyaki Sauce
- 1/4 tsp freshly grated ginger
- 6 cups spaghetti squash
Instructions
- Preheat oven to 375.
- In a bowl combine the pineapple juice, Teriyaki sauce, ginger, and set aside. Prick squash with a fork all over.
- Prick squash with a fork all over.
- Place the squash on a baking pan.
- Place in oven and bake for 30 minutes.
- After 30 minutes turn half way and place back into the oven and continue baking for 30 minutes bake until cooked through or until it can be easily pricked with a fork.
- Remove from oven and allow to cool.
- Cut in half and remove the seeds.
- Using a fork pull the squash away from the sides of the squash and into spaghetti shreds.
- Spread the spaghetti squash on to the baking dish and pour the sauce over the squash.
- If it is too cool place back into the oven for 5 - 10 minutes to get warm
Notes
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| Calories 41 | |
| % Daily Value * | |
| Total Fat 1 g | 1 % |
| Saturated Fat 0 g | 1 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 63 mg | 3 % |
| Potassium 122 mg | 3 % |
| Total Carbohydrate 9 g | 3 % |
| Dietary Fiber 2 g | 6 % |
| Sugars 5 g | |
| Protein 1 g | 1 % |
| Vitamin A | 2 % |
| Vitamin C | 8 % |
| Calcium | 2 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
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