Chicken Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, transformed into silky, noodle-like strands tossed with a punchy ginger-garlic sauce that feels anything but boring. Roasting the squash cut-side down at high heat coaxes out a subtle sweetness, and once you drag a fork through the flesh, you've got a naturally gluten-free, plant-based base ready to soak up every bit of that aromatic coating. Coconut aminos bring a savory, umami-rich depth without any soy, while fresh ginger and turmeric layer in warmth and a gorgeous golden hue. A splash of apple cider vinegar ties it all together with just enough brightness to keep each bite lively. This dish is a genuinely satisfying main or side that skips meat entirely without ever feeling like something is missing. Finish it with a handful of fresh cilantro and you've got a bowl that looks as vibrant as it tastes.
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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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