Wheat Free Ginger Spaghetti Squash

Spaghetti squash is one of those ingredients that genuinely earns its "pasta alternative" reputation, and this ginger-forward version makes a strong case for keeping one on your counter at all times. The squash roasts until perfectly tender, then gets scraped into long, noodle-like strands that soak up every bit of the fragrant sauce. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet depth without any wheat hiding in the bottle — a swap that matters more than most people realize, since traditional soy sauce is almost always brewed with wheat. Fresh ginger and garlic hit the skillet together and build an aromatic base that smells incredible, while a pinch of turmeric adds a warm golden hue and earthy undertone. Apple cider vinegar brightens the whole dish just enough to keep it from feeling heavy. It comes together in one skillet after the squash is done roasting, which means minimal cleanup and maximum flavor. A handful of fresh cilantro on top is optional, but it adds a pop of color and freshness that really ties everything together.

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