Vegan Ginger Spaghetti Squash
Spaghetti squash is one of those vegetables that genuinely earns its pasta nickname, and this ginger-forward version makes the most of every tender, golden strand. The squash gets roasted at high heat until the flesh pulls apart effortlessly, giving you a light, satisfying base that soaks up flavor beautifully. A quick sauté of fresh garlic and grated ginger in coconut oil builds an aromatic foundation that smells absolutely incredible, and the addition of ground turmeric gives the whole dish a warm, earthy depth and a gorgeous color. Coconut aminos bring a savory, slightly sweet umami note that ties everything together without any soy, making this naturally free of common animal-derived additives and processed ingredients. A splash of apple cider vinegar brightens the whole skillet right at the end, balancing the richness of the coconut oil and the warmth of the spices. Fresh cilantro on top is optional, but it adds a pop of herbal freshness that really elevates the finished dish. Whether you're serving it as a weeknight main or a hearty side, this one is simple, wholesome, and genuinely craveable.
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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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