Gluten Free Ginger Spaghetti Squash
Spaghetti squash is one of those ingredients that genuinely earns its reputation as a pasta stand-in, and this ginger-forward version makes a strong case for keeping one on your counter at all times. The squash gets roasted until tender, then scraped into long, noodle-like strands that soak up every bit of flavor you throw at them. Here, that flavor comes from a punchy combination of fresh ginger, minced garlic, and ground turmeric bloomed in coconut oil — warm, aromatic, and just a little bold. Coconut aminos and a splash of apple cider vinegar round things out with a savory-tangy finish that feels surprisingly complex for such a short ingredient list. Every component in this dish is naturally free from gluten, so there's no swapping, substituting, or label-reading required — it just works as written. A scatter of fresh cilantro on top adds a bright, herby lift if you're into it. This is the kind of weeknight dish that looks impressive, tastes even better, and leaves you wondering why you don't cook with spaghetti squash more often.
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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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