Lupin Free Ginger Spaghetti Squash
Spaghetti squash transforms into silky, 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 until perfectly tender, then tossed in a fragrant skillet sauce built on garlic, fresh ginger, and turmeric — warm, earthy, and just a little punchy. Coconut aminos add a savory depth similar to soy sauce, while a splash of apple cider vinegar keeps everything bright and balanced. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about flour-based thickeners sneaking into your meal. The whole dish comes together with straightforward pantry staples and one skillet, making it as practical as it is delicious. A scatter of fresh cilantro at the end lifts the whole thing and makes it look like something you'd order at a trendy café. Whether you're serving it as a light main or a standout side, this one is going to earn a permanent spot in your 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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