Roasted spaghetti squash gets scraped into long, tender strands and tossed in a fragrant skillet sauce built on garlic, fresh ginger, and golden turmeric — the kind of aromatic base that makes a simple vegetable dish feel like a real meal. Full-fat coconut milk simmers down until it's thick and silky, clinging to every strand, while a splash of apple cider vinegar keeps the whole thing bright instead of heavy. Fresh parsley and thinly sliced chives finish it off with a clean, herby lift right before serving. It's naturally plant-forward, built around vegetables, aromatics, and good fats rather than anything processed, which makes it an easy fit for a Mediterranean-style way of eating. Serve it as a light main or alongside grilled fish or chicken for a fuller spread — either way, it's a fast, colorful dish worth putting into regular rotation.
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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.
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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