Gluten Free and Vegan Cheesy Spaghetti Squash

Using my latest creation for my pumpkin vegan cheese - I followed everything to a "t" except, I used another winter squash variation.

I found that it did not settle the way the original recipe did.

Not sure why, but I am sure I will do some more experimenting.

Not wanting to waste, I figured, cheese sauce it is.

I plain roasted some spaghetti squash. Tossed a bed of fresh arugula down and coated it with my "cheese" sauce.

It was evident that it did not give that melty-cheese-like consistency I was hopeful for, but the flavor was enjoyable!

Just remember- experimenting is the only way to an answer a question you didn't once know. :)

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