Steam, boil or bake the spaghetti squash until it separated into strands. Have half the squash tonight and set the rest aside for tomorrow.

To make the sauce, puree the avocado, parsley and nutritional yeast in a small food processor or blender with just enough water to make it smooth (about 1/4 cup or so).

Toss this with the spaghetti squash, and top with the bell pepper, tomatoes and green onion.