How do I know when the spaghetti squash is cooked through?

The spaghetti squash is ready when a fork easily pierces through its flesh. Begin checking after 30 minutes of roasting at 400 degreesF, as cooking time varies by size.

What makes the sauce Moroccan-style without meat?

The distinctive Moroccan flavor comes primarily from the ras el hanout spice blend, combined with sweet white onions, tomatoes, tomato paste, and a touch of tamari for depth, creating a rich plant-based sauce.

Is it necessary to use a cast iron pot for the sauce?

While a cast iron pot is recommended for its heat retention and ability to cook onions without oil, any heavy-bottomed pot can be used to achieve a similar result for the sauce.

Can I prepare components of this dish in advance?

Yes, you can roast the spaghetti squash and scrape out the strands ahead of time. The sauce can also be prepared and stored separately, then reheated and combined when ready to serve.

How should I store leftover Moroccan Style Spaghetti Squash?

Store any leftover spaghetti squash mixed with the sauce in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop or in the microwave.

1.9K Views 8 years ago

Moroccan Style Spaghetti Squash
[Vegan]

Name: Moroccan Style Spaghetti Squash [Vegan]
Cook time: 30 min
Yield: 4
Ingredients: 2 medium spaghetti squashes; 2 sweet white onions (3 cups, chopped); 3 teaspoons ras el hanout; 2 medium tomatoes (4 cups, chopped); 7 ounces tomato paste; 3 tablespoons tamari; 2 tablespoons apple cider vinegar; 4 tablespoons date sugar; 1/3 cup coconut butter; 2 tablespoons Dijon mustard; 2 medium zucchinis (2 1/2 cups, chopped)

MY By: Marina Yanay-Triner

Author Bio

I am a high-raw vegan educator, recipe creator, and coach. I create quick, easy, and... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Moroccan Style Spaghetti Squash served in its roasted half-shell, filled with tender squash strands coated in a rich, spiced tomato sauce, garnished with fresh herbs.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Sauce
Squash

Moroccan Style Spaghetti Squash [Vegan]

Dairy Free

A super tasty and aromatic recipe. Creamy, sweet, sour, spicy - this spaghetti squash is extremely rich in flavor and very easy to make!

Ingredients You Need for Moroccan Style Spaghetti Squash [Vegan]

2 medium spaghetti squashes

For the sauce:

2 sweet white onions (3 cups, chopped)
3 teaspoons ras el hanout
2 medium tomatoes (4 cups, chopped)
7 ounces tomato paste
3 tablespoons tamari
2 tablespoons apple cider vinegar
4 tablespoons date sugar
1/3 cup coconut butter
2 tablespoons Dijon mustard
2 medium zucchinis (2 1/2 cups, chopped)

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Moroccan Style Spaghetti Squash [Vegan]

For the spaghetti squash:

Preheat the oven to 400°F.
Cut the squash in half. If it’s very hard to cut, you can microwave it for 5 minutes.
Scoop out the seeds, and place cut side down on a baking tray lined with a silicone mat.
Cook for 30-40 minutes, or until completely soft. You will know it’s ready if you pierce it with a fork and the fork easily goes through. The time will depend on the exact size of your squash, so begin checking after 30 minutes.
Remove from the oven, and allow to cool.
Using a fork, scrape the squash to reveal the spaghetti. You can either serve it inside the peel, or remove all the spaghetti onto a plate, and mix with the sauce.

For the sauce:

Heat a cast iron pot on high heat.
Chop onions, and place in the pot with ras el hanout spice. Cook for 5 minutes, or until they all become translucent and even golden brown. You do not need any oil for this – it will occur naturally.
Lower the heat to medium, and add everything but chopped zucchinis (including chopped tomatoes, tomato paste, tamari, apple cider vinegar, date sugar, Dijon mustard, and coconut butter).
Cook for 25 minutes with the lid on. The mixture will simmer.
Add thinly chopped zucchinis, and cook for another 5-10 minutes, or until the zucchinis are completely soft.