preheat your oven to 400°F (200°C). cut the spaghetti squash in half lengthwise and scoop out the seeds.

stand the squash upright on a stable surface and very carefully slice through it from top to bottom to cut it in half.

brush the inside of each half with avocado oil and sprinkle with sea salt. place the squash halves cut-side down on a baking sheet lined with parchment paper.

bake for 40-55 minutes, or until the squash is tender and easily shredded with a fork. once cooked, use a fork to scrape the spaghetti-like strands from the squash and set aside.

while the spaghetti squash is roasting, steam the broccoli florets until tender, about 5-7 minutes. once steamed, set aside.

for the almond cheese sauce drain the soaked almonds and add them to a high-speed blender or food processor. add the dairy-free milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, sea salt, and black pepper. blend until smooth and creamy, stopping to scrape down the sides as needed. add more milk if the sauce is too thick.

preheat your oven to 375°F (190°C). in a large mixing bowl, combine the cooked spaghetti squash, steamed broccoli florets, and almond cheese sauce. mix until everything is well coated. transfer the mixture to a greased baking dish. sprinkle the shredded cheddar cheese on top if desired.

bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the top is golden brown. remove from the oven and let it cool for a few minutes before serving.