Directions

1. Heat oven to 400.
2. Prepare your spaghetti squash first. Slice squash in half, scoop out seeds (I use an ice cream scooper, place squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks.
3. Optional: Prepare eggplant. Slice eggplant into 1/2 inch slices and place on a cookie sheet. Sprinkle with real salt and pepper. Spread 1 teaspoon of minced garlic over the eggplant. Brush 3 tablespoons of olive oil over the eggplant slices. Bake for 15-20 minutes in the 400-degree oven or until tender.
4. Prepare vegan alfredo sauce in the Vitamix or high powered-blender. Add soaked cashews, veggie stock, minced garlic, lemon juice, real salt and nutritional yeast and purée until smooth. Set aside.
5. Prepare sautéed vegetables. Slice the zucchini, mince the onion and chop the red bell pepper. Heat 2 tablespoons olive oil in large saucepan over medium heat. Sauté vegetables over medium heat until almost tender, approximately 5 minutes.
6. Scoop spaghetti sauce from the shells, using forks to shred the squash into thin noodle-like strands. Add squash to the to the sautéed vegetables along with cashew alfredo sauce, 2 tablespoons vegetable stock, and 1 can diced tomatoes. Sauté for 2 minutes until fully combined.
7. Plate the squash with eggplant served on top, and salt and pepper to taste.