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1
Preheat oven to 400u00b0F.
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2
Prepare the spaghetti squash by cutting it in half lengthwise, removing the seeds, rubbing the inside of each half with a drizzle of olive oil, then seasoning with salt and pepper.
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3
Place face down on a baking tray and place in the oven cook for about 40 minutes.
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4
Remove squash form the oven when it is cooked through. Using a fork, scrape out the insides, which will pull away from the shell in strands. Put in a bowl
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5
Heat a large sauce pan over medium heat. Once hot, add olive oil and garlic.
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6
Reduce heat a little and add 4 Tbsp arrowroot and whisk to combine. Cook for one minute and then add almond milk 1/4 cup at a time and whisk to prevent clumps. Cook for 2 minutes.
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7
Transfer to a blender and add salt, pepper, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed.
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8
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
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9
If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot. Whisk to combine and add back to sauce. Repeat as needed until preferred consistency is achieved.
