Baked Spaghetti Squash

1 Spaghetti Squash
3-4 oz chopped spinach

Sundried Tomato Cream Sauce:
7 oz of firm tofu or 3/4 cup raw cashews soaked for 30 minutes
1 -15 oz can fire roasted diced tomatoes
1-2 cloves garlic, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp italian seasoning
2 Tbsp nutritional yeast
2 tsp cornstarch or arrowroot

For the Bake:
3 Tbsp sundried tomatoes
2 Tbsp pine nuts
spinach

Instructions:

Cook spaghetti squash In oven, crockpot or instapot. However you choose.
Meanwhile, Combine the Ingredients for the cream sauce and set aside
When Squash is done and cool enough to handle, scrap contents with a fork to form shreds. Place in a large bowl. Toss with cream sauce. Stir in the spinach, sun dried tomatoes and pine nuts.
Pour into casserole dish and bake at 400 for 25 minutes until golden brown and bubbly
Garnish with fresh herbs and no parm parmesan cheese.