Pork Free Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash gets a serious glow-up here, roasted until tender and then tossed with a punchy, aromatic sauce built on fresh ginger, garlic, and turmeric. The squash strands soak up every bit of the coconut aminos and apple cider vinegar, giving you that savory-tangy balance that makes this dish genuinely craveable. Coconut oil does all the heavy lifting in the pan, so there's no butter or animal fat to navigate — just clean, bold flavor from start to finish. The technique of scraping the roasted squash into long noodle-like strands is oddly satisfying and makes the whole thing feel a little more special than your average weeknight vegetable side. A finishing scatter of fresh cilantro adds brightness and color if you're into it, though the dish holds its own without it. It's naturally free of anything pork-derived, with every ingredient easy to verify at a glance — no label-reading anxiety required. Whether you serve it as a light main or a standout side, this one earns a permanent spot in the rotation.

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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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