Set oven to broil. Cook spaghetti squash as desired. For this recipe, I cut mine in half and set it face down on parchment paper in a baking pan and let it roast for 30 minutes.

While the squash is roasting, spray a skillet/stir-fry pan with cooking spray and cook the butternut squash cubes as directed, adding a bit of salt, pepper and onion powder as desired. Take out of the skillet and set aside in a bowl to cool.

Grate your parmesan into a bowl and set aside.

When the squash comes out of the oven, let it cool before scooping the insides into another bowl, or you can use the same bowl as the butternut squash if you desire.

While the squashes cool a but, make the sauce. You will set out a pot and pour the almond milk into it. Then add the butter and let it melt, then add the pureed pumpkin and butternut squash mix. 

I made a carrot puree on my own by putting a few large carrots into my air fryer for a few minutes and then pureeing them in a blender with some leftover almond milk. If you don't have these cooking tools, you could chop up a few carrots and cook them in the skillet until they are soft or steam them in the microwave. You could also leave them out if it's too much of a pain.

Stir the sauce up and add a bit more salt, garlic powder and pepper. Then you can pour it over the squash and stir it up. Add some grana padano and parsley for garnish if desired.