1 medium spaghetti squash
2 tablespoons earth balance butter
1 small yellow onion, cut in half and very thinly sliced
¼ teaspoon red pepper flakes, or more if you like it spicy
1 teaspoon fresh thyme
½ cup almond milk
½ cup nutritional yeast
Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the Earth Balance butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, almond milk and half the nutritional yeast together and mix well. Transfer the mixture to a buttered baking dish and top with remaining nutritional yeast. Place into a 375º for 15 – 20 minutes until golden brown on top.
