Oats Free Ginger Spaghetti Squash
Spaghetti squash transforms into tender, noodle-like strands that soak up bold flavors beautifully, and this ginger-forward version is proof that a vegetable can absolutely steal the show. The squash is roasted until perfectly yielding, then tossed in a fragrant skillet with garlic, fresh ginger, and turmeric for a warm, golden sauce that smells incredible. Coconut aminos and a splash of apple cider vinegar bring a savory-tangy depth that makes every forkful feel balanced and bright. For anyone navigating grain sensitivities, this dish is naturally free of oats and any grain-based ingredient — no swaps needed, no label-reading required. The entire flavor base comes from whole, straightforward ingredients, so there's nothing hidden to worry about. A scatter of fresh cilantro at the end adds a pop of color and a herby lift that ties everything together. It's the kind of weeknight dinner that feels a little special without asking much of you at all.
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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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