Vegan Spaghetti Squash and Cheese

³ Description

A delicious creamy "cheesy" vegan sauce with spaghetti squash for the noodles making this gluten free as well!

² Ingredients

•  1 dash Sea Salt
•  4 serving (serving = 1/4 cup) Daiya Mozzarella Style Shreds
•  6 serving (serving = 1/4 cup) Daiya Cheddar Style Shreds
•  1 serving (serving = 1/4 cup) Bob's Red Mill Nutritional Food Yeast
•  0.1666 serving (serving = 1 tbsp) Argo Corn Starch
•  0.01 serving (serving = 1 scoop) Sun Warrior Protein Powder
•  2 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
•  2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
•  1 serving (serving = 1 tbsp) Kirkland Signature Olive Oil
•  1/2 tsp Garlic Powder
•  1 squash yields Cooked Spaghetti Squash (Fat Not Added in Cooking)

q Directions

Preheat oven to 375

Cut Spaghetti squash length wise (Mine was huge so i actually cut it into 4 pieces) and place face down in a pan with water just covering the bottom for 35-45 minutes depending on the size of your spaghetti squash (you'll know its ready when the strands flake out easily with a fork.)

Cheese sauce:

While squash is baking..Over low-medium heat melt 1 tbsp olive oil and 2 tbsp coconut oil in a non stick sauce pot.

Whisk in 1/2 tsp natural protein powder and then mix in the 1/4 cup nutritional yeast, 1/4 tsp garlic powder, 1/4 tsp mustard powder and a pinch of salt.

Once mixed, add 1 cup of coconut milk.
with the other cup of milk whisk in 1/2 tsp corn starch and add it to the mixture and stir.

Slowly add in the cheese constantly stirring until melted and smooth.

Pour over squash, mix and Enjoy :)

**Optional add fresh cherry tomatoes and green onions**
OR
**My Boyfriend added black pepper and Parmesan to his over gluten free rice noodles**

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