Soy Free Ginger Spaghetti Squash
Spaghetti squash gets a serious glow-up here, roasted until tender and then tossed with a punchy, aromatic sauce that hits all the right notes. Fresh ginger and garlic bloom in coconut oil until golden and fragrant, then turmeric adds a warm, earthy depth that makes the whole skillet smell incredible. The secret weapon is coconut aminos — it delivers that savory, slightly sweet umami punch you'd expect from a soy-based sauce, without any soy in sight. A splash of apple cider vinegar brightens everything up and keeps the flavors lively rather than heavy. The result is a light but deeply satisfying dish where every forkful of squash strands is coated in that glossy, gingery sauce. Fresh cilantro on top is optional, but it adds a pop of color and herbal freshness that really pulls the whole plate together. Whether you're navigating a soy sensitivity or just looking for a clever weeknight dinner, this one is genuinely worth adding to the rotation.
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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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