Thanks for a great recipe, Mimi Kirk! See Mimi's recipe below.
Here's a picture of my zucchini and squash spaghetti using the Veggetti spiraler with only 1/4 of Mimi's recipe for the sauce (I did not have any fresh rosemary so I used dried rosemary).
Cheezy Cheese Sauce
4-5 tablespoons lemon juice
1/1/2 cups water
1/8 cup olive oil
2-3 tsp. fresh rosemary, minced
3-4 tsp. Braggs Liquid Aminos or gluten free tamari
3-4 tbsp. nutritional yeast
1-2 tsp. Celtic Sea Salt or to taste
Ground black pepper to taste
Taste for all seasonings and add more to your liking.
Garlic can also be added along with ribbon cut basil.