Brazil Nut Free Ginger Spaghetti Squash
Spaghetti squash gets a serious glow-up here, roasted until tender and then tossed in a fragrant skillet sauce built on fresh ginger, garlic, and golden turmeric. The coconut aminos bring a savory, slightly sweet depth that coats every strand beautifully, while a splash of apple cider vinegar keeps things bright and balanced. Roasting the squash cut-side down is the move — it caramelizes the flesh just enough and makes it easy to scrape into those satisfying noodle-like strands. The whole dish comes together with pantry-friendly ingredients that are naturally free from tree nut concerns, so there's no label-scanning required. A finishing scatter of fresh cilantro adds a pop of color and herby freshness that ties the whole bowl together. It works equally well as a light main or a bold side dish, and the leftovers reheat surprisingly well for a next-day lunch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!