Vegetarian Coconut Cream Spaghetti Squash

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Vegetarian Coconut Cream Spaghetti Squash

Golden roasted spaghetti squash gets scraped into tender, noodle-like strands, then tossed with a fragrant coconut milk sauce built on garlic, fresh ginger, and turmeric for warmth and color. A splash of coconut aminos and apple cider vinegar rounds out the sauce with a savory, tangy depth, while a finishing scatter of fresh parsley and chives keeps everything bright. It's a cozy, low-lift dinner that still feels a little special, with a naturally creamy sauce that clings to every strand. This one's a genuinely easy fit for a vegetarian kitchen, no fuss required — just a few pantry staples and one skillet standing between you and a comforting bowl of squash noodles.

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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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