Toss whole squash into oven at 350 and bake for 30 minutes. If using zucchini, no need to cook first.
In the meantime, prepare sauce by blending cashews, water, nutritional yeast, Dijon mustard and spices.
Cut open squash and fork out “spaghetti.” (Or spiralize zucchini.) Chop mushrooms. Combine spaghetti, mushrooms and sauce. Bake in glass dish for 25 minutes at 350 degrees.
Note: The cheese sauce is great over any steamed veggies. (Recipe #855)