Anti Inflammatory Ginger Spaghetti Squash
Spaghetti squash is one of those ingredients that genuinely earns its hype — roasted until tender, it pulls apart into long, satisfying strands that soak up bold flavors beautifully. This dish leans hard into a lineup of ingredients celebrated for their inflammation-fighting properties: fresh ginger, ground turmeric, garlic, and coconut aminos all show up in a single skillet sauce that comes together in just a few minutes. The coconut aminos bring a savory, slightly sweet depth without any soy, and a splash of apple cider vinegar brightens the whole thing at the end. What makes this recipe work so well is the layering — aromatics bloom in coconut oil first, turmeric gets toasted briefly to wake up its earthy warmth, and then the squash strands tumble in and absorb every bit of that fragrant base. It's the kind of weeknight dish that feels light but genuinely filling, and the optional cilantro on top adds a fresh, herby finish that ties it all together.
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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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