Slice spaghetti squash in half lengthwise. Scrape out seeds and stringy bits.
Drizzle olive oil in a baking dish, and place spaghetti squash cut side down on top. Roast at 450°F for 25-30 minutes, or until fully cooked and tender. Scoop out spaghetti squash.
Cauliflower Alfredo Sauce
Pour olive oil in a hot pan. Add chopped onion and cook on medium-high heat until translucent.
Add minced garlic, and cook 30 seconds longer. Add chopped cauliflower and almond milk. Bring to a boil, then reduce to a simmer. Cook until the cauliflower is tender.
Put cauliflower mixture along with nutritional yeast, lemon juice, salt, and pepper in a food processor and blend until creamy.
Notes
This recipe will last 5 days in an airtight container in the fridge.