by Meghan Swidler
Ingredients
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1 spaghetti squash, halved
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Avocado oil spray
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Sea salt
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Freshly ground pepper
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1 cup of raw almonds
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2 Tbsp nutritional yeast
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1 tsp garlic powder
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1 tsp Celtic sea salt
Nut 'Parmesan'
Directions
Cut spaghetti squash in half and season with avocado oil spray, sea salt, and pepper.
Roast face down in the oven at 400 F for 20-25 minutes until al dente (not mushy). Peel the squash out with a fork!
Separately, in a food processor, blend nutritional yeast, almonds, celtic sea salt until you have a flour-like powder.
Plate a portion of spaghetti squash, stirring in some nut parmesan and olive oil.
Top with extra nut parm and cracked black pepper. Enjoy!
