Spaghetti Squash Moroccan-Style: Easy Vegan Recipe | Soul in the Raw

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!
Course Main Course
Cuisine Moroccan
Keyword delicious, easy, gluten-free, healthy, oil-free, plant based, raw vegan, sugar-free
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 4


  • 2 medium spaghetti squashes

For the sauce:


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.