Peanut Free Ginger Spaghetti Squash
Spaghetti squash gets a serious glow-up here, transformed into tender, noodle-like strands tossed in a fragrant blend of fresh ginger, garlic, and golden turmeric. Coconut aminos bring a savory, slightly sweet depth that ties everything together, while a splash of apple cider vinegar keeps the flavors bright and balanced. The whole thing comes together in a skillet after a simple oven roast, making it an approachable weeknight dish that feels a lot more impressive than the effort involved. Because every ingredient is straightforward and naturally free from peanuts and tree nut derivatives, there's no label-scanning anxiety — just clean, bold flavor from start to finish. A scatter of fresh cilantro on top adds a pop of color and herby freshness that makes the finished dish look genuinely beautiful on the table.
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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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