• Preheat the oven to 350°F (180°C).
• Using a sharp knife, trim the ends of the spaghetti squash. Discard.
• Stand the squash upright on a chopping board and cut the squash lengthwise to divide it in half.
• Using a scoop, scrape out the seeds from both squash halves. Discard the seeds.
• Cover a large baking sheet with parchment paper and place each half, flesh down onto the sheet.
• Bake for 30 - 40 minutes at 350°F (180°C), often checking to avoid overbaking the squash - this results in mushy flesh that won't create vegetable noodles.
• After 30 minutes, open the oven door and prick the squash skin with a knife. If it's tender, dark yellow/golden in color, it means the squash is cooked.
• Remove from the oven, use oven mittens to flip over the halves on the baking sheet. It's very hot and steams out a lot, so watch out! Try to pull apart the vegetable strands with a fork. If they loosen up easily, the squash is cooked. If they are hard to pull apart, or some still have a light yellow color, return to the oven.
• When cooked, let the halves flesh up on the baking sheet for 15 minutes until all the steam is out.
• When the vegetable has cool down, wear an oven mitten, hold one vegetable half with one hand and scrape the vegetable strands out of the vegetable skin with a fork.
• Set aside the vegetable noodles into a large mixing bowl. Keep the vegetable skins on the baking sheet for later if you intend to use them as a 'baking dish'. Meanwhile, prepare the vegan Alfredo Sauce.

Vegan Alfredo sauce

• In a medium saucepan, over medium heat, melt vegan butter or coconut oil. Stir in crushed garlic and remove the saucepan from heat.
• Using a wooden spoon stir in the flour into the melted butter until it forms a creamy yellow paste.
• Return saucepan over medium heat, whisk in almond milk and coconut cream.
• Keep cooking until the sauce thickens and a light simmer forms - light bubbles on the sides of the saucepan. It takes about 3-4 minutes.
• Now, stir in nutritional yeast, chopped parsley, salt, and pepper. The yeast thickens the sauce again. If too thick for you, stir in extra 1/4 cup almond milk.
• Return to medium heat for 1-2 minutes, stirring to distribute the yeast in the sauce. Add a pinch of nutmeg if desired.
• Pour the vegan alfredo sauce over the vegetable noodles and stir to combine evenly.
• Transfer the vegetable spaghetti into their original vegetable skins or into a large 9x13-inch baking dish.
• Sprinkle vegan cheese all over the dish if desired.
• Bake for 15-20 minutes until the sauce simmer and cheese is grilled/melted.

Storage

• Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.