Mediterranean Diet Friendly Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Mediterranean Diet Friendly Ginger Spaghetti Squash

Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname — the long, tender strands have real body and soak up bold flavors beautifully. This dish leans into that with a fragrant base of fresh garlic and grated ginger bloomed in coconut oil, then brightened with turmeric, coconut aminos, and a splash of apple cider vinegar. The result is savory, slightly tangy, and warmly spiced in a way that feels both light and deeply satisfying. Roasting the squash cut-side down at high heat is the move here — it caramelizes the flesh just enough and makes pulling those noodle-like strands effortless. Plant-forward eating doesn't have to mean bland or boring, and this recipe is proof that whole vegetables can carry a dish all on their own. A handful of fresh cilantro scattered on top at the end adds a pop of color and herby freshness that ties everything together.

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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
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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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