Black Pepper Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, transformed into tender golden strands tossed with garlic, fresh ginger, turmeric, and coconut aminos for a dish that feels both nourishing and genuinely craveable. The roasting step is where the magic starts — cutting the squash cut-side down on a hot sheet pan coaxes out a subtle sweetness and makes the flesh easy to scrape into those satisfying noodle-like ribbons. A quick sauté with aromatics brings everything together fast, and the apple cider vinegar adds just enough brightness to balance the warmth of the ginger and turmeric. For anyone avoiding black pepper due to sensitivity or intolerance, this recipe is a relief — bold, layered flavor comes entirely from the ginger, garlic, and turmeric without a single crack of the pepper mill. Coconut aminos bring a savory depth that makes the dish feel complete and satisfying rather than like something is missing. Finish it with fresh cilantro if you have it on hand, and you've got a colorful, fragrant bowl that works beautifully as a light main or a standout side.
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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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