Pescatarian 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 turmeric. The coconut aminos bring a savory, slightly sweet depth that ties everything together without any soy, making this a naturally clean and satisfying plate. Roasting the squash cut-side down first is the key move — it caramelizes the flesh just enough so the strands hold their texture when you toss them in the skillet. A quick hit of apple cider vinegar at the end brightens the whole dish and keeps the warm spice notes from feeling heavy. Fresh cilantro on top is optional, but it adds a pop of color and a herby lift that really completes the bowl. This is the kind of weeknight dinner that feels light but genuinely filling, and it comes together with a short ingredient list you can feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!