Spaghetti squash,cooked (I like to steam and then broil a few minutes)
Nutritional yeast, as desired
Ground cumin, as desired
Water, as needed
Celtic sea salt and freshly ground pepper, as needed
Scrape the cooked spaghetti squash into a cast iron skillet or Dutch oven (or other pan).
Cover the bottom of the pan with enough water to be about an inch thick.
Add in the nutritional yeast, lemon juice, cumin, and a pinch of salt and pepper. Regarding amounts, a good place to start (for one small or 1/2 of a large squash) is about a quarter cups worth of nutritional yeast, the juice of half a lemon, and a few good shakes of cumin. If desired, add a small spoonful of miso.
Mix well, cover with a lid, and simmer on medium-high for 15-20 minutes until the squash has slightly broken down and the water has thickened. This simmering is key for the dish to come together and have such a creamy texture.
Taste. Do you need more nutritional yeast? Salt? Mix more in if needed. Now serve a big 'ole plate of this delicious pasta... and have seconds! ;)