prep the squash: preheat your oven to 400°f. slice a large spaghetti squash in half, scoop out the seeds, and coat the cut sides with a bit of olive oil.

place the halves face-down on a baking sheet and roast for about 45 minutes, or until the flesh is tender. remove from the oven, let cool slightly, then use a fork to scrape the strands into a 9x13 baking dish.

make the creamy sauce: while the squash bakes, grab a food processor. add 14 ounces of pressed tofu, 3/4 cup roasted sunflower seeds or cashews, 1 tablespoon miso paste, the juice of half a lemon, 2 tablespoons olive oil, 1 tablespoon liquid aminos, 1/4 cup nutritional yeast, and 1/2 teaspoon grated peppercorns. to boost flavor, add 1/2 cup french onion or garlic hummus, 1/2 teaspoon garlic powder, 1 teaspoon onion powder, and 1 1/2 cups vegetable broth. blend until smooth and creamy.

combine: pour the blended sauce over the spaghetti squash in the baking dish. use a spoon or spatula to mix everything thoroughly, ensuring the squash strands are well coated with the creamy sauce. note- there is a lot of sauce!

add the cheese and bake: sprinkle your favorite vegan cheese on top. reduce the oven temperature to 375°f and bake the casserole for 25 minutes, or until the cheese is melted and the sauce is bubbly.

serve: once out of the oven, let it cool for a few minutes, then dig in and enjoy!