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Preheat oven at 190°C / 375°F
Cut the spaghetti squash across in half and scoop the seeds out. Place the halves with cut side facing down on a baking tray and bake for about 45 minutes to 1 hour until the strands are soft and come out easily.
In a large cast iron or oven safe skillet, heat the oil over medium-high temperature.
When skillet is hot add the tempeh strips and fry until golden and crispy on our side. Flip and drizzle with some soy sauce. Fry until crispy on both sides. Remove from heat and set aside.
Add the mushrooms to the same pan and sprinkle with a little salt. You may add a little more oil but most of the time I don’t find this necessary. Saute for about 2 minutes.
Add in the spaghetti squash, green peas, crushed tomatoes, ras el hanout and chilli flakes. Stir until combined and cook for about 2 - 3 minutes. Season with a little salt.
Remove the skillet from the heat.
In a small jug mix the soy milk, tapioca starch, nutritional yeast and some salt to taste. Pour this slurry onto the spaghetti squash.
Cut the tempeh strips into smaller pieces and arrange on top. Drop a few spoonfuls of crushed tomatoes here and there, and sprinkle with the thyme.
Bake for 15 minutes or until the sauce has thickened. Top with fresh coriander leaves (cilantro) if desired. Serve warm as a main dish or side dish.