1 medium sized spaghetti squash:
-This can be roasted whole for easier cutting: Set your oven to 375 degrees and while it's preheating wash your squash ;) and dry it. Poke it a few times with a fork or knife, place it on a baking sheet and bake for about an hour, let it cool for handling, then cut it in half and scrape out the seeds, and the fun part is just using a fork to rake out the squash and it will automatically make it's own noodles like magic.
-To cut before cooking: Set your oven to 375 degrees and while it's preheating wash your squash ;) and dry it. Cut the squash in half lengthwise, scoop out the seeds, and roast it in a roasting pan or glass dish with the cut sides down and add about 1/2 inch of water to the pan, cover with foil or lid and bake for 45 mins- 1 hr.
*Spaghetti squash will still have a slight crunchy texture when done.
Vegan Alfredo Sauce:
1 cup unsweetened soy milk (or other unsweetened milk alt)
1 1/2 Tbs flour
1/2 tsp garlic powder
1/4 tsp onion powder
S&P to taste
*optional- any additional seasonings of your liking, or add some vegan cream cheese/sour cream.
-In a small sauce pan whisk your flour into the soy milk, add the rest of the seasonings then heat on med/high until it thickens. The sauce will also thicken more as it cools.
-Top your spaghetti squash or regular pasta with the sauce and devour. Peas, broccoli, or mushrooms are also a good addition, yummy!
Some squash cooking info came from forealslife.com