Low Sugar Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash gets a serious flavor upgrade here, roasted until tender and then tossed with a punchy, aromatic sauce built from fresh ginger, garlic, and turmeric. The result is a savory, slightly tangy dish that feels indulgent without leaning on any sweeteners — coconut aminos bring a deep, umami-rich depth that makes you forget you're eating a vegetable. For anyone watching their intake of added sugars, this kind of recipe is a genuine find, because so many stir-fry-style sauces are loaded with hidden sweeteners that can quietly derail your goals. Every ingredient here earns its place, and nothing on the list is doing any sneaky work. The apple cider vinegar adds a bright lift that balances the richness of the coconut oil, and the optional cilantro finishes everything off with a fresh, herby pop. It comes together in one skillet after the squash roasts, which means cleanup is minimal and weeknight dinner is very much on the table.

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
2 tbsp coconut oil, divided
½ tsp salt, divided
3 cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
¼ tsp ground turmeric
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp apple cider vinegar
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Brush the cut sides of the spaghetti squash with 1 tbsp of the coconut oil and season with 1/4 tsp of the salt. Place cut-side down on a baking sheet.
2
Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let rest for 5 minutes.

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