Dairy-Free, Gluten-Free Cacio e Pepe
1 spaghetti squash, halved
Avocado oil spray
Freshly ground pepper
1 cup of raw almonds
2 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp Celtic sea salt
Cut spaghetti squash in half and season with avocado oil spray, sea salt, and pepper.
Roast face down in the oven at 400 F for 20-25 minutes until al dente (not mushy). Peel the squash out with a fork!
Separately, in a food processor, blend nutritional yeast, almonds, celtic sea salt until you have a flour-like powder.
Plate a portion of spaghetti squash, stirring in some nut parmesan and olive oil.
Top with extra nut parm and cracked black pepper. Enjoy!