To bake the spaghetti squash: Preheat your oven to 400°F. Prepare a baking sheet with a non-stick mat or parchment paper. Cut the squash in half and place each half open end down on a baking sheet. Bake the squash for 20-30 minutes, or until you can insert a fork inside it to remove the spaghetti from the 2 halves. Remove all the seeds and discard. Use a fork to remove all the spaghetti. Cool the squash and drain excess liquid. I sometimes make it way ahead of time so it can fully cool and then train excess liquid. If you using it after you have baked the squash, let it cool until it's no longer steaming.To make this dairy free, add an egg and spread about 1/4 cup of cashew cream on the top, either under or over the extra marinara sauce that goes on top.You can replace cashew cream with Farmer's cheese or thick yogurt if you prefer to avoid nuts or cashews specifically.
To a large mixing bowl, add the cooked spaghetti squash, eggs, 1/4 cup of Parmesan cheese, 1/4 cup cashew cream, 1/2 cup marinara sauce, spinach and basil leaves, and 1/2 teaspoon of salt, and mix to blend well.
Transfer the mixture to a baking or pie dish and spread 3/4 cup marinara sauce across the top of the pie. Sprinkle the grated Parmesan cheese on top of the marinara sauce.
Bake for 35 minutes or until the top begins to brown.
Serve hot. Store in the refrigerator for a few days.