#2. i got this recipie from my s.o.'s mother and it's AMAZING. it's actually supposed to be romano cheese and not parm, but i coudln't find vegan romano and it was really really good this way anyway.
SPAGHETTI SQUASH PARM
1 2-2 1/2 lb spaghetti squash (i didn't weigh mine.. i just used a smallish one)
2 tbsp XVOO
1 tbsp soy butter
1 or 2 cloves garlic, minced
salt and pepper to taste
vegan parmesan "cheese" (my co-op was out of vegan parm so i made my own by combining 1 cup nutritional yeast with 1/2 cup almonds and a little salt and blending it til the almonds were thoroughly pulvarized. The recipe called for regular almonds but i used tamari almonds from whole foods and it was quite tasty)
preheat 350. cut squash lengthwise & scoop out seeds. place cut side up in a roasting pan in about 1" of water. cover with foil and bake for 45 minutes or til fork-tender. (mine was in for more like an hour.)
as soon as squash can be handled fork out the spaghetti-type strands and put in casserole dish. discard shell.
in a small skillet heat oil and butter and saute garlic for a couple minutes. pour mixture over the squash evenly. add salt and pepper. sprinkle with "cheese" and bake for an additional 10 minutes. (the original recipe called for 1/4 cup cheese but i ended up using a lot more in mine [over a cup]. it's a matter of taste i suppose)
yay autumnal veggies!