Mustard Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, transformed into tender, noodle-like strands tossed in a fragrant blend of fresh ginger, garlic, and golden turmeric. The sauce comes together with coconut aminos and a splash of apple cider vinegar, giving every bite a savory, slightly tangy depth that feels anything but plain. Because the whole dish leans on whole-food ingredients, there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted allergens. Roasting the squash cut-side down first is the key move — it caramelizes the flesh just enough before you scrape it into those satisfying long strands. A quick sauté in coconut oil lets the aromatics bloom fast, so the kitchen smells incredible within minutes. Finish it with a handful of fresh cilantro if you have it, and you've got a vibrant, feel-good dish that works as a light main or a standout side.
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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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