Ingredients: 1 large spaghetti squash, 3 tbsp coconut oil, 3 tbsp spelt flour, 2 cups unsweetened almond milk, 3/4 tsp salt, 1/2 tsp onion or garlic powder, pinch ground black pepper, 1 cup (4 oz) any hard cheese, shredded. Red pepper flakes, to taste. Preheat oven to 375 F. Wash squash, cut in half lengthwise and remove seeds with a spoon. Place cut side down on a baking sheet lined with parchment paper and bake for 40-50 minutes. Let cool and separate into strands with a fork. Preheat medium pot on low-medium heat and melt oil. Whisk in flour and milk until smooth. Add salt, onion powder and pepper; whisk and let simmer for about 4 minutes or until sauce has slightly thickened. Add cheese and whisk again until smooth. Add squash and mix gently with a spoon to combine. Cover and let squash warm through for about 5 minutes.