A creamy and comforting vegan twist on classic mac ‘n cheese using nutrient-rich spaghetti squash instead of pasta.

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Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place squash halves cut-side down on a baking sheet and bake for 35-40 minutes or until tender.
While the squash is baking, heat olive oil in a pan over medium heat. Sauté diced onion and garlic until soft and translucent, about 5 minutes.
In a blender, combine sautéed onion and garlic, almond milk, soaked cashews, nutritional yeast, lemon juice, Dijon mustard, turmeric, smoked paprika, salt, and pepper. Blend until smooth and creamy.
Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands and transfer to a large bowl.
Pour the cheese sauce over the squash strands and mix until well combined.
Serve warm, garnished with fresh parsley if desired.

For extra flavor, bake the assembled mac ‘n cheese for 10 minutes after mixing in the sauce.
Adjust seasoning to taste—add more nutritional yeast for cheesier flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.