Red Meat Allergy Friendly Ginger Spaghetti Squash
Spaghetti squash is one of those ingredients that genuinely surprises people the first time they pull those long, noodle-like strands from the shell — and this version takes full advantage of that magic with a punchy, aromatic sauce built from fresh ginger, garlic, and turmeric. The whole dish is completely plant-based and naturally free from any red meat, making it a satisfying option when you need something hearty without the worry. Coconut aminos bring a savory, slightly sweet depth that ties everything together, while a splash of apple cider vinegar lifts the flavors and keeps things bright. The squash gets roasted until perfectly tender before hitting a hot skillet with the aromatics, so every strand picks up that golden, fragrant coating. It's the kind of weeknight dinner that feels a little fancy without requiring much effort at all. A scatter of fresh cilantro on top adds a pop of color and herby freshness if you're into it.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
See allSpaghetti Squash
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Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 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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