Chestnut Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade 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 ties everything together without any soy or wheat in sight. A splash of apple cider vinegar brightens the whole dish at the end, keeping it lively rather than heavy. The technique is straightforward — roast, scrape, and sauté — but the result tastes like something you'd order at a restaurant and then immediately try to recreate at home. For anyone navigating tree nut restrictions, this recipe is naturally free of the usual suspects, relying entirely on pantry-friendly staples and fresh aromatics. A finishing scatter of cilantro adds a pop of color and herbal freshness if you're into it. It works beautifully as a light main or a bold side dish alongside just about anything.
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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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