Categories: vegan, vegetarian

Ingredients

• 1 Spaghetti Squash
• 1 Tbs olive oil
• Raw Squeeze Sauce
• 1/2 cup cashews
• 1 1/2 cups water
• 1/3 cup nutritional yeast
• 1 1/2 Tbs Arrowroot starch (just for thickening)
• 1/2 lemon, juiced
• pinch of dry mustard
• pinch of turmeric
• 1/4 tsp paprika
• 1 Tbs sesame seeds or tahini
• 1-2 Tbs miso paste
• 1 large or 2-3 small cloves of garlic
• sea salt to taste

Directions

1. Preheat your oven to 400

2. Slice squash in half lengthwise and de-seed

3. Generously rub open side of squash with olive oil and place open side down on parchment lined cookie sheet

4. Place in the oven to bake for 45min.

5. While squash is baking:

6. Make your cashew milk by blending the water and cashews together well.

7. (If you have a high powered blender skip this step). Strain out the pulp using a nut milk bag or strainer (see this vid for nut milking directions)

8. Put nut milk and remaining ingredients into the blender and blend on high until well blended (again- if you have a weaker blender, or are using a food processor, you may want to mince your garlic first).

9. Heat on low heat just until sauce is warm.

10. When squash is ready, using a fork, scrape out the insides into your bowl. Top with Squeeze sauce and sprinkle with paprika or cayenne.

11. Additional Options Are Many

12. Sautee some shiitake mushrooms to mix in

13. Dice up some green onion to mix in

14. Pan fry or bake some tamari infused tempeh if you are the type who liked bacon with your mac and cheese

15. Add a little homemade ketchup

16. Serve over salad or whole grain of choice

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