Pistachio Free Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash gets a serious flavor upgrade 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 whole dish bright and balanced. The technique is straightforward — roast, scrape, and sauté — but the result feels genuinely restaurant-worthy. Because every ingredient in this dish is whole and naturally sourced, there's no need to scan labels for hidden nuts or shared-facility warnings. Coconut oil carries the aromatics beautifully, letting the ginger and garlic bloom without any risk of cross-contact from tree nut-based oils. A scatter of fresh cilantro at the end adds a pop of color and herbal freshness, though the dish holds its own without it. Whether you're serving it as a light main or a bold side, this one is the kind of weeknight recipe you'll keep coming back to.

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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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