Vegan Coconut Cream Spaghetti Squash

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Roasted until golden and tender, the spaghetti squash gets scraped into long, noodle-like strands that soak up a rich, garlicky coconut milk sauce warmed with fresh ginger and turmeric. A touch of coconut aminos and a splash of apple cider vinegar add savory depth and brightness, so the sauce turns silky and clings to every strand. Fresh parsley and a scatter of chives finish it off with color and a little sharpness against all that creamy, golden-hued sauce. It's a cozy, plant-based dinner that comes together in one skillet, and it fits neatly into a vegan spread without any fuss. Serve it straight from the pan for a low-effort weeknight meal that still feels a little special.

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb)
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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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