Preheat the oven at 250° Celsius. Remove pumpkin seeds and lay squash upside down onto a baking sheet. Roast in the oven for about 40 to 45 minutes. You can also prepare the squash the day before, which will safe you time the next day.
Let the squash cool down a bit and scrape the flesh out using a fork. Alway scrape from outside to inside and you will get nicely looking spaghetti. Put the squash spaghetti back into the oven at 100° Celsius to keep them warm.
Cook lentils according to the instructions on the packaging in water for about 15 to 20 minutes. Whilst cooking them add cayenne pepper, salt, pepper and tomato purée.
Rinse off brussel sprouts and halve them. Fill a pan with water, put brussel sprouts in the pan and cook them for 10 to 15 minutes. They should be cooked but still remain crunchy.
Rinse off mushrooms and cut them into chunky slices. Heat spicy chili oil in a pan and fry mushroom slices for 5 minutes in the oil. Season with some salt if you like.
Rinse off radishes and cut them into quarters. Rinse off the scallion as well and cut into rings.
Pour soy cream into a heated up sauce pan and bring to a boil. Add cashew butter, onion powder, salt and pepper. Cook until the cashew butter disolved evenly into the soy cream.
Arrange the squash spaghetti, lentils, brussel sprouts, mushrooms and radishes in a bowl. Top off by adding some scallion rings and drizzle over the cashew sauce.