Spaghetti Squash and Pesto

Preheat oven to 400 °F and place foil on the baking sheet

Halve spaghetti squash along the length using a sharp knife

Use an ice cream scoop to scrape out the seeds

Brush the inside with oil and salt. Place, cut-side down, on baking sheet and bake for 40-50 minutes

Meanwhile, add pine nuts, cashews, nutritional yeast, and salt to a food processor and pulse until well combined

Add basil, sun-dried tomatoes, garlic and olive oil into this mixture and combine. Add some water (2-3 tbs.) to make it smooth

Scoop out spaghetti squash, forming fine strings using a fork. Top it with pesto and toss lightly

Sprinkle with vegan parmesan cheese and red pepper flakes. Enjoy