Firstly, cut the spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Place them flesh-side down on a baking sheet and bake for about 35-40 minutes at 400F (200°C) or until you can scrape the noodles with a fork.
Meanwhile, prepare a sauce. In a medium-sized saucepan heat oil with garlic and cook until golden. Next, add tomato puree, salt, pepper, sugar, and basil. Bring it to a boil and add the cornstarch mixture. Stir it in and remove it from the heat.
Next, moving on the vegan cheese. In a bowl combine soy yogurt, soy cream, salt, and cornstarch.
When the spaghetti squash is baked, use a fork to scrape the sides using a fork. Pour in the tomato sauce and drizzle with vegan cheese. Put it back in the oven for about 10-15 minutes at 400F (200°C).
The very last step is to make garlic oil. In a pan melt the vegan butter and oil and add garlic. Cook until the garlic becomes fragrant and golden brown.
Put the spaghetti squash tomato bake out of the oven and drizzle with garlic oil. Enjoy!
