Be sure to soak your almonds in advance. You can even soak them overnight if you’d like to.

To roast the squash, preheat oven to 425 F. Using a small paring knife, gently and firmly poke holes all around the squash, about 10-12 holes per quarter squash, so that all the squash is covered with little holes. Place in an oven-proof baking dish and roast in the oven for 45-60 minutes until it is soft to the touch. Remove and let cool for about 30 minutes.

While the squash is roasting, make your cream sauce. Drain the almonds and rinse, In a high speed blender like a Vitamix, combine the almonds, almond milk, nutritional yeast, cumin, garlic, salt & pepper, and lemon juice.

Blend until it is smooth and all the grains of almond are gone- it will resemble alfredo sauce. You may need to stop a couple times to scrape the sides of the blender and make sure everything is blending in.

Once it’s smooth, add the sage and pulse the sage in just until it’s pureed into the mix. Don’t over-blend the sage as it tends to lose it’s flavor if you blend it too much.

To put everything together, cut the squash in half lengthwise, and gently remove the seeds with a spoon. Then, using a fork, gently scrape out the strands of squash. They will come out looking like spaghetti.

Mix the sauce into the spaghetti squash to the desired sauciness. You may have some sauce leftover. It makes a great sauce for other stuff like serving over steamed broccoli, or as a sauce over chicken breast or turkey.

Garnish with your favorite vegan or traditional parmesan cheese, and extra leaves of sage.