Almond Free Ginger Spaghetti Squash
Spaghetti squash gets a serious glow-up here, transformed into tender, noodle-like strands tossed in a fragrant blend of fresh ginger, garlic, and golden turmeric. The coconut aminos bring a savory, slightly sweet depth that ties everything together without any soy, and a splash of apple cider vinegar keeps the whole dish bright and balanced. Roasting the squash cut-side down at high heat is the move — it caramelizes the flesh just enough before you scrape it into those satisfying long strands. Everything comes together in a hot skillet where the aromatics bloom quickly in coconut oil, coating every strand in that warm, gingery sauce. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no almond flour, no almond-based sauces, no hidden nut oils anywhere in the ingredient list. A scatter of fresh cilantro on top adds a pop of color and herby freshness if you're into it. It's the kind of weeknight dish that feels a little fancy but asks very little of you.
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Learn more →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
- 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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