Gelatin Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, roasted until tender and then tossed with a fragrant, golden mixture of garlic, fresh ginger, and turmeric that makes the whole kitchen smell incredible. The strands come out silky and light, soaking up the coconut aminos and a splash of apple cider vinegar for a savory-tangy finish that feels way more complex than the ingredient list suggests. Every component in this dish is naturally free from animal-derived thickeners or setting agents, so there's nothing hidden to second-guess — just whole, straightforward ingredients doing all the work. Coconut oil brings a subtle richness to both the roasting and the sauté, while the ginger and turmeric give it that warm, slightly earthy depth you'd expect from a dish with a lot more effort behind it. A scatter of fresh cilantro at the end adds a bright, herby pop that ties everything together. It works beautifully as a light main or a bold side, and it comes together in one pan after the squash comes out of the oven — minimal cleanup, maximum payoff.
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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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