Seed Oil Free Ginger Spaghetti Squash
Spaghetti squash gets a serious flavor upgrade here, transformed into tender, noodle-like strands tossed with a punchy ginger-garlic sauce that smells absolutely incredible while it cooks. Every ingredient in this dish is deliberately chosen — coconut oil does the heavy lifting in place of any refined or industrial oil, keeping things clean without sacrificing that satisfying sautéed richness. Coconut aminos bring a savory, slightly sweet depth that ties the whole thing together, while fresh ginger and turmeric add warmth and a gorgeous golden hue to the strands. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors lively rather than flat. The technique is straightforward: roast, scrape, and toss — no complicated steps, just good timing and a hot skillet. It works beautifully as a light main or a bold side dish, and the optional cilantro on top makes it look like something you'd order at a restaurant. If you've been skeptical about spaghetti squash delivering real satisfaction, this gingery, aromatic version might just change your mind.
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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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