Start out with making some vegan Pesto like I used in my Spinach Linguini with Pesto and Avocado. Set this to the side and steam up your spaghetti squash. One the size of a standard American football should take an hour at 350 degrees. Don’t forget to poke holes with a knife to let the steam out.
Upon removing the squash from the oven, cut it in half carefully (it is hot) and scrape out the contents into a bowl, add the pesto, mix and serve. It works great with some sliced cucumbers or tomatoes on the side.