Lactose Free Ginger Spaghetti Squash
Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname — the long, tender strands soak up bold flavors beautifully, and this version leans hard into a punchy ginger-garlic sauce that makes every forkful feel intentional. Coconut oil and coconut aminos do all the heavy lifting here, keeping the dish completely free of dairy while still delivering a rich, savory depth that doesn't feel like anything is missing. A touch of turmeric adds warmth and a gorgeous golden hue, while apple cider vinegar cuts through with just enough brightness to balance the aromatics. The whole thing comes together in a skillet after the squash roasts, so the technique is straightforward even if the flavor profile feels a little impressive. Fresh cilantro scattered on top at the end adds a pop of color and herbal freshness that ties everything together. It's the kind of dish that works equally well as a light main or a standout side, and it's naturally satisfying without relying on any cream, butter, or cheese to get there.
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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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