Hazelnut Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, roasted until tender and then tossed with a punchy, aromatic sauce built from fresh ginger, garlic, and ground turmeric. The coconut aminos bring a savory, slightly sweet depth that ties everything together without any soy, and a splash of apple cider vinegar keeps the whole dish bright and balanced. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or cross-contamination stress to worry about — just clean, bold cooking. The technique is straightforward: roast, scrape, and sauté, and you end up with silky, golden-tinged noodle-like strands that feel indulgent without being heavy. Fresh cilantro scattered on top adds a pop of color and herby freshness that makes the finished dish look as good as it tastes. It works beautifully as a light main or a standout side alongside grilled protein, and the leftovers reheat surprisingly well for a quick weekday lunch.
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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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