Capsaicin 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 result is a light, noodle-like dish with real depth — savory from coconut aminos, bright from a splash of apple cider vinegar, and warming without a single drop of heat. For anyone navigating capsaicin sensitivity, finding bold, satisfying flavors that don't rely on chili or pepper can feel like a constant puzzle, and this recipe solves it beautifully. Every ingredient earns its place, and nothing sneaks in any spicy heat. The coconut oil keeps things rich and slightly nutty, while the fresh cilantro finish adds a pop of color and herbal freshness if you're into it. It works equally well as a light main or a side dish alongside something simple, and the whole process — from oven to table — is genuinely straightforward.
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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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