MSG Free Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash gets a serious glow-up here, tossed with fresh ginger, garlic, and golden turmeric for a dish that feels light yet deeply satisfying. The real flavor secret is coconut aminos — a naturally brewed soy sauce alternative that delivers that savory, umami-forward punch without any added monosodium glutamate, making it a smart swap for anyone keeping their plate clean. A splash of apple cider vinegar brightens everything up, and the result is a beautifully balanced bowl that tastes far more complex than the ingredient list suggests. Roasting the squash cut-side down first is the move — it caramelizes the flesh just enough so the strands come out tender but still have a little bite when you toss them in the skillet. Every ingredient here is whole and straightforward, so you know exactly what you're eating with zero guesswork about hidden additives or flavor enhancers. Finish it with a handful of fresh cilantro if you have it on hand, and you've got a colorful, aromatic dish that works as a weeknight side or a light main all on its own.

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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
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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