Creamy Dairy-Free Roasted Garlic Spaghetti Squash

1: Preheat oven to 400°F.

2: Drizzle olive oil over the bottom of a sheet pan then sprinkle with salt. Add squash face down and rub along the bottom of the pan. Add garlic heads drizzled with olive oil, wrapped in parchment, to the sheet pan.

3: Roast for 35-40 minutes.

4: After roasting, blend cashews, squeezed garlic, boiling water, coconut oil, lemon juice, salt, and pepper until smooth for the sauce.

5: Remove strands from the squash with a fork into a bowl, add spinach, salt, pepper, and sauce, and mix well.

6: Serve topped with pine nuts, lemon zest, Parmesan cheese, salt, and pepper.