Directions:
- Heat oven to 350°F.
- Cut squash in half lengthwise.
- Remove seeds; place in large baking pan, cut side down.
- Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
- In sauté pan, cook ginger with unsalted butter until tender.
- Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
- Mix water and cornstarch and add to ginger mixture.
- Let simmer for 5 minutes; keep warm.
- When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
- Top with desired amount of honey ginger glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.82 Kcal (1339 kJ) | ||
| Calories from fat | 63.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Cholesterol | 18.54mg | 6% | |
| Sodium | 448.26mg | 19% | |
| Potassium | 82.28mg | 2% | |
| Total Carbs | 68.76g | 23% | |
| Sugars | 65.16g | 261% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.29g | 1% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 218 Kcal (913 kJ) | ||
| Calories from fat | 43.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 11% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 6% | |
| Sodium | 305.55mg | 19% | |
| Potassium | 56.08mg | 2% | |
| Total Carbs | 46.87g | 23% | |
| Sugars | 44.41g | 261% | |
| Dietary Fiber | 0.27g | 2% | |
| Protein | 0.2g | 1% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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