Nutmeg Free Ginger Spaghetti Squash
Spaghetti squash gets a seriously vibrant makeover here, with fresh ginger, garlic, and turmeric turning simple roasted strands into something that feels both nourishing and exciting. The squash is roasted cut-side down until perfectly tender, then scraped into long, noodle-like ribbons that soak up every bit of flavor in the pan. Coconut aminos bring a savory, umami-rich depth without any soy, while a splash of apple cider vinegar adds just enough brightness to balance the warmth of the ginger and turmeric. The whole thing comes together in a skillet in just a few minutes once the squash is done, making it a surprisingly low-effort dish with a lot of payoff. Many warming, noodle-style recipes lean heavily on spice blends that sneak in nutmeg, but every ingredient here is straightforward and easy to verify — no hidden seasonings, no mystery blends. A scatter of fresh cilantro on top pulls everything together with a pop of herby freshness, though it's completely optional if that's not your thing.
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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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