Legume Free Ginger Spaghetti Squash
Spaghetti squash transforms into tender, noodle-like strands that soak up bold flavors beautifully, and this ginger-forward version is proof that plant-based eating can be genuinely exciting. The squash is roasted at high heat until perfectly yielding, then tossed in a skillet with garlic, fresh ginger, and ground turmeric — a combination that smells incredible and tastes even better. Coconut aminos bring a savory, slightly sweet depth that mimics the umami punch of soy sauce without any soy or legume concerns, making this dish a reliable go-to when you need something satisfying but clean. A splash of apple cider vinegar brightens everything up and keeps the flavors from feeling heavy. The whole thing comes together in one skillet after the squash roasts, so cleanup is minimal and the process is genuinely stress-free. Fresh cilantro on top adds a pop of color and a herby finish that pulls the whole bowl together. Whether you're serving it as a light main or a side alongside something heartier, this one earns a permanent spot in the weeknight rotation.
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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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