Ras El Hanout Spaghetti Squash (low-amine, gluten-free, soy-free, dairy-free, paleo)

Spaghetti squash with Ras El Hanout seasonings (low-amine, gluten-free, soy-free, dairy-free) photo

Spaghetti squash with Ras El Hanout seasonings (low-amine, gluten-free, soy-free, dairy-free, vegan, vegetarian)

Spaghetti squash is so easy it hurts. I’ve done them baked and done them steamed, but honestly, it’s easiest (and I think the texture turns out better) if you just microwave the spaghetti squash. It strings out like noodles when you apply a fork to the spaghetti squash. This recipe is inspired by Moroccan flavors. I went with a modified Ras El Hanout spice mix (due to allergies at the table, as well as lacking a couple ingredients). It turned out delicious!
1 large spaghetti squash (about the size of an American football)
1 tbsp butter (oil instead, if vegan)
1 tsp garlic powder
1 Tbsp cilantro, minced
1/4 tsp salt
1/2 tsp cardamon, ground
1/4 tsp cinnamon
1/4 tsp allspice, ground
1/4 tsp coriander, ground
1/4 tsp nutmeg, ground
1/4 tsp turmeric, ground
1/4 tsp black pepper
1/8 tsp white pepper
1/4 tsp cayenne pepper
1/8 tsp clove, ground
1/4 C rice milk
  • Put a cut into the top and bottom of the spaghetti squash.
  • Microwave for 5 minutes, flip bottom of squash to the top, and resume microwaving for another 5 minutes.
  • Remove spaghetti squash from microwave, cut in half lengthwise and allow to cool on the counter.
  • Melt butter in a ramekin.
  • Mix together all dry seasonings with melted butter. Stir in well.
  • Add rice milk and stir until well mixed.
  • When spaghetti squash has cooled, remove and discard (or save for roasting later) seeds.
  • Holding the spaghetti squash over a large bowl, use a fork to pull at the squash flesh, going with the grain. Pull toward the center. It should come out in “noodles.” If you find the spaghetti squash to be too stubborn, microwave it for another 2 minutes and try again.
  • Gently fold seasoning mix in with spaghetti squash until well mixed.
  • Serve hot, garnished with cilantro or parsley if available.


Very Low Amine: spaghetti squash, garlic powder, cilantro, salt, cardamon, allspice, coriander, turmeric, black pepper, white pepper

Low Amine: butter, rice milk

High Amine: cinnamon,  nutmeg, clove

Very High Amine: cayenne pepper


Spaghetti Squash with Low-Amine Pesto

Spaghetti Squash with Zucchini and Low Amine Pesto

Spaghetti Squash with Zucchini and Low Amine Pesto

Making gluten free or amine free / low amine pasta dishes can be difficult. This low amine solution is sure to please all with its rich, yet light flavors. I would suggest serving it with a protein of some sort, such as butter-sauteed prawns or fried/baked tofu.

Serves 4

1 medium sized spaghetti squash

3 zucchini

1/2 onion, thinly sliced

4 Tbsp safflower oil

1 C fresh basil leaves, fairly well packed

6 large cloves garlic, slivered

1/2 C low amine pesto

Pinch of sea salt & pepper

1/2 C water

Garnish of minced, fresh parsley

Lime wedge

  • Poke a couple holes in your spaghetti squash. I hit mine twice with the cleaver to put a 2″ slash in it for steam to escape.
  • Microwave squash on high for 10 minutes, rotating once when halfway done. Microwave times vary – it is done when the sides of the spaghetti squash easily cave in with a gentle press of a finger. Remove carefully using oven mitts, and cut in half to cool.
  • Slice zucchini in half lengthwise, then cut into bite sized pieces.

Use 3 zucchini for spaghetti squash recipe. I used two small/medium sized zucchini and one mutant zucchini. Garlic bulb added for size perspective.

  • Heat your stove top to medium low and in a non-stick pan, fry the zucchini in 2 Tbsp oil, uncovered, for 15 minutes. Stir/flip zucchini as necessary.
  • While the zucchini is cooking, use a fork to remove seeds from squash. Toss, or roast them later for a snack.
  • Pull spaghetti squash flesh out with a fork. It should “shred” out easily.
  • Wash basil leaves and slice them into slivers about 1/2 – 1″ long.
Shredding out Spaghetti Squash

To shred Spaghetti Squash, use a fork and gently pull threads toward center of squash from the edges.

  • At about the 15 minute mark on the zucchini, add in the basil, salt, onion, and pepper. Mix in well and stir occasionally.
Zucchini, onion, and basil

Zucchini, onion, and basil

  • In a separate non-stick pan/wok, on medium high heat, add 2 Tbsp oil. When the pan is hot, add garlic and cook till just fragrant, about 1-2 minutes.
  • Add spaghetti squash to pan and mix well. Cook for 10 minutes, stirring occasionally.
  • Mix low amine pesto to spaghetti squash with 1/2 C water. Gently stir together until evenly coated.
Spaghetti squash and low amine pesto

Gently mix Spaghetti squash with 1/2 C low amine pesto and 1/2 C water.

  • Plate with zucchini served over the top of the pesto spaghetti squash and garnish with minced parsley.
  • Serve with a lime wedge on the side, or with the juice of one wedge squeezed evenly over the top.


Low Amine: squash, zucchini, onion, basil, garlic, salt, pepper, parsley

Low Amine: safflower oil

Very High Amine: lime