Rice Free Ginger Spaghetti Squash
Spaghetti squash is one of those ingredients that genuinely earns its reputation as a satisfying stand-in for grain-based noodles, and this ginger-forward version takes it somewhere really exciting. Once roasted until tender, the squash pulls apart into long, delicate strands that soak up every bit of the savory, aromatic sauce. A quick sauté of fresh garlic and grated ginger in coconut oil builds a fragrant base, and a pinch of turmeric adds warmth and a gorgeous golden hue before the strands ever hit the pan. Coconut aminos bring a deep, slightly sweet umami note while keeping the whole dish completely free of soy, and a splash of apple cider vinegar brightens everything at the end. The result is a bowl that feels indulgent and complex but comes together with straightforward pantry staples and one skillet. Fresh cilantro on top is optional, but it adds a pop of color and herby freshness that really ties the dish together. Whether you're navigating a grain-free lifestyle or just looking for something lighter and more interesting than a standard side, this one delivers.
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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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