Seeds Free Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname — the long, tender strands soak up bold flavors beautifully, and this ginger-forward version is proof. Roasting the squash cut-side down at high heat coaxes out a subtle sweetness before the real flavor work begins in the skillet. A quick sauté of fresh garlic and grated ginger in coconut oil builds an aromatic base that smells absolutely incredible, and the addition of turmeric gives everything a warm, golden glow. Coconut aminos and a splash of apple cider vinegar bring a savory, slightly tangy finish that ties the whole dish together without relying on any seed-derived sauces or condiments — which can be surprisingly tricky to avoid in Asian-inspired recipes. The result is light but satisfying, with a complexity that tastes far more involved than the ingredient list suggests. A scatter of fresh cilantro on top adds a bright, herby lift if you're into it. This one works just as well as a weeknight side as it does a simple plant-based main.

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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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