BHA & BHT Free Coconut Cream Spaghetti Squash
Total time1 hr 5 min
Prep time15 min
Cook time45 min
4.7(16)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!