Vegan Spaghetti Squash with Moroccan-Inspired Marinara
A super tasty and aromatic recipe. Creamy, sweet, sour, spicy - this spaghetti squash is extremely rich in flavor and very easy to make!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
- 2 medium spaghetti squashes
For the spaghetti squash:
Preheat the oven to 400F.
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.