Eggless Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash transforms into tender, noodle-like strands that soak up bold flavors beautifully, and this ginger-forward version is proof of just how satisfying a vegetable-based dish can be. The squash is roasted until perfectly yielding, then tossed in a fragrant skillet with garlic, fresh ginger, and turmeric — a combination that smells absolutely incredible and tastes even better. Coconut aminos bring a savory, slightly sweet depth without any soy, while a splash of apple cider vinegar brightens the whole dish and keeps it from feeling heavy. Every single ingredient in this recipe is naturally free of eggs, so there's no substituting or second-guessing — it just works as written. The technique is straightforward: roast, scrape, sauté, and toss, making this approachable even on a busy weeknight. Fresh cilantro scattered on top adds a pop of color and herby freshness that ties everything together. It's the kind of light but deeply flavorful bowl that leaves you genuinely satisfied.

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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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