Fish 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. This is the kind of dish that feels indulgent but is actually built entirely from whole, clean ingredients — no seafood, no fish sauce, no hidden ocean-derived additives that can sneak into Asian-inspired recipes. Scraping the roasted squash into long, noodle-like strands is genuinely satisfying, and the whole thing comes together in one skillet after the oven does the heavy lifting. A scatter of fresh cilantro on top adds a pop of color and herby freshness that ties the whole bowl together. It works beautifully as a light main or a standout side, and it's the kind of recipe you'll find yourself coming back to on busy weeknights.
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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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