Spaghetti Squash “Mac & Cheese”

Hello, friends — it’s been ages.

I launched this new site and republished some of my old posts, hoping to start writing again… but almost immediately, I hit another block. Still, ideas have been quietly simmering. If there’s been one theme in recent years, it’s change — constant adaptation and recalibration. I can’t always tell if I’m still searching for my place or just never quite satisfied. Maybe it’s both.

Yesterday, I went to a community class at the yoga studio where I once practiced almost daily for nearly a decade. That space held so much of my healing — connection, falling apart, piecing myself back together. After a period of trauma, though, yoga became too emotional, too raw. So I stopped going. But yesterday’s class was led by a dear friend who had just finished her teacher training, and I knew it would mean a lot to her if I showed up. So I went. And something shifted. Being back in that familiar space brought back memories of who I was before everything changed — when I spent hours in that studio and poured my creativity into weekly blog posts. The spark for writing and cooking dimmed after that season of my life ended. It’s funny how those parts of us stay connected.

When I got home, I noticed a large spaghetti squash sitting on the counter — a quiet reminder to finally roast it. I’d planned to keep it simple with a jarred tomato sauce, but then I remembered a recipe I loved from an old blog — a cozy vegan mac & cheese made with spaghetti squash. Comfort food. Exactly what I needed. So I pulled out my old recipe notebooks and started experimenting. The result? A creamy, nourishing, plant-based twist on a favorite — and the first recipe I’ve written in nearly seven years.

And while my DSLR has officially gone kaput, I’m no master of the iPhone camera — especially when it comes to food — so the photo is what it is. But maybe that’s part of the point. Imperfect, real, and enough.

Spaghetti Squash Mac & “Cheese”

Serves 3–4 · Plant-Based · Comforting · Nourishing

INGREDIENTS

• 1 large spaghetti squash

• 1 tbsp olive oil (or avocado oil)

• Salt & pepper, to taste

Cheese Sauce:

• ½ cup raw cashews (soaked 15–30 minutes if not using a high-speed blender)

• ¾ cup unsweetened non-dairy milk (soy recommended)

• 2 tbsp nutritional yeast

• 1 tbsp white or yellow miso

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1-2 small garlic cloves

• 1/4 cup chopped yellow onion

• ¼ tsp turmeric (optional, for color)

• ¼ tsp smoked paprika

• Pinch of sea salt to taste

Topping (optional but recommended):

• 2 tbsp hemp seeds

• 2 tbsp cashews

• 1 tbsp nutritional yeast

• 1 tsp olive oil

• Pinch of sea salt

INSTRUCTIONS

1. Roast the squash: Preheat oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub lightly with olive oil, sprinkle with salt and pepper, and place cut side down on a parchment-lined baking sheet. Roast for 35–40 minutes or until tender. Let cool slightly, then use a fork to scrape out the strands.

2. Sauté the aromatics: In a small skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds, just until fragrant. Remove from heat.

3. Make the cheese sauce: In a blender, combine all sauce ingredients and blend until creamy and smooth. Taste and adjust seasonings — add more miso for saltiness, lemon for brightness, or milk for a thinner consistency.

4. Prepare the topping: In a food processor, combine hemp seeds, cashews, nutritional yeast, olive oil, and sea salt. Pulse a few times until crumbly, resembling coarse breadcrumbs.

5. Assemble: In a large bowl, toss warm spaghetti squash strands with the cheese sauce until coated. Transfer to an 8x8 oven-safe dish, sprinkle with the topping, and bake at 375°F for 10–15 minutes until golden and bubbling.

6. Serve & enjoy: Garnish with fresh herbs, cracked pepper, or a dusting of paprika. Serve warm.

Thank you for being here. For reading, for returning, for reminding me that creativity and connection can always find their way back — even after a long pause. I’m grateful to share this space again, one recipe at a time.