Turkey Free Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.8

(4)

Spaghetti squash gets a serious flavor upgrade here, transformed into tender, noodle-like strands tossed in a fragrant blend of fresh ginger, garlic, turmeric, and coconut aminos. The result is a dish that feels light yet deeply savory — the kind of thing that surprises people who expect vegetable-based mains to be boring. Roasting the squash cut-side down at high heat is the key move, coaxing out a subtle sweetness that plays beautifully against the bright, slightly tangy finish from the apple cider vinegar. Everything comes together in a skillet in just a few minutes once the squash is done, making the whole process feel effortless. Coconut aminos bring that umami depth you'd normally chase with soy sauce, and they keep the ingredient list clean and straightforward. A handful of fresh cilantro on top adds a pop of color and herby freshness that pulls the whole bowl together. Whether you're serving it as a main or a side, this one is bold enough to hold its own on any table.

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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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