Pecan Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, roasted until tender and then tossed with a punchy, aromatic sauce built from fresh ginger, garlic, and ground turmeric. The result is a dish that feels light yet deeply satisfying — those long, noodle-like strands soak up every bit of the coconut aminos and apple cider vinegar glaze in the most delicious way. Coconut oil does double duty, first helping the squash caramelize in the oven and then carrying the ginger and garlic to fragrant, golden perfection in the skillet. Everything in this recipe is naturally free of tree nuts, so there's no need to scan labels or worry about hidden ingredients sneaking into your bowl. It's the kind of weeknight dish that looks impressive but comes together with minimal fuss and a short ingredient list. A scatter of fresh cilantro on top adds a bright, herby finish that ties the whole thing together beautifully.
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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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