Spaghetti Squash Mac and Cheese (Edit recipe)

Roasting the Spaghetti Squash

1. Cut the squash in half lengthwise, then remove the guts and the seeds using a spoon
2. Next rub olive oil over the flesh of the squash then sprinkle with the coarse Kosher salt
3. Then place face down on a sheet pan or cookie sheet and bake at 350°F for 20-30 minutes (depending on the size of the squash)
4. Remove from the heat and scoop out the flesh using a fork
5. The set aside in a large mixing bowl

Making the Cashew Cream

1. Add the cashews, warm water and all the other cashew cream ingredients to a blender and blend until a smooth thick sauce is formed.
2. If the sauce is too think you may add a tablespoon or two of water and blend until it is a thick but pourable consistency. Then set aside

Bringing the dish together

1. Preheat oven to 350°F
2. To your roasted squash (in a large mixing bowl) add 2 eggs, the spicy brown mustard, parsley flakes or fresh parsley, freshly grated nutmeg (if using) and cashew cream
3. Then mix together well
4. Scoop mixture into greased ramekins for individual servings or into a greased casserole baking dish
5. Next, dust the top of the mixture with some nutritional yeast, followed by a pinch of smoked paprika
6. Bake for 20 minutes if using individual ramekins or for 30-40 minutes if using a casserole dish
7. Then remove from the oven and allow to cool for 5-10 minutes before serving