Nitrate & Nitrite Free Ginger Spaghetti Squash
Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname — the long, tender strands soak up flavor beautifully and hold their own against bold aromatics. This version leans hard into fresh ginger and garlic, building a fragrant base in the skillet before the squash ever hits the pan. Coconut aminos bring a savory, slightly sweet depth that replaces soy sauce without any of the additives or preservatives that can sneak into conventional condiments. A splash of apple cider vinegar brightens everything up, and a dusting of turmeric gives the whole dish a warm golden hue. For anyone navigating processed-ingredient concerns, every component here is clean and straightforward — no cured meats, no packaged sauces, nothing hidden. It comes together in one skillet after a simple oven roast, making it an easy weeknight win that feels a little more special than it has any right to. Finish it with fresh cilantro if you have it on hand, and you've got a dish that looks and tastes like you put in way more effort than you actually did.
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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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