AIP Friendly Coconut Cream Spaghetti Squash
Roasted spaghetti squash transforms into long, tender strands that soak up a silky coconut milk sauce in a way that genuinely rivals a bowl of pasta. The sauce builds its depth from fresh garlic, grated ginger, and ground turmeric — warm, fragrant, and completely free of grains, legumes, nightshades, or eggs, which makes it a natural fit for the autoimmune protocol without any awkward substitutions. Coconut aminos and a splash of apple cider vinegar add just enough savory brightness to keep things interesting. Everything comes together in one skillet while the squash finishes roasting, so the timing is relaxed and the cleanup is minimal. A scatter of fresh parsley at the end lifts the whole dish with a little color and herby freshness. This one serves four, making it an easy weeknight dinner or a meal-prep staple you can reheat without losing any of that creamy texture.
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb)
- 1 tbsp coconut oil, melted
- ¼ tsp salt
For the sauce
- 1 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a baking sheet, brush with the melted coconut oil, and sprinkle with 1/4 tsp salt.
- 2
Roast the squash cut-side up for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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