Cut the spaghetti squash in half lengthwise.

Step 1

Step 2

Scoop out and discard the inner seeds. Paint the flesh with olive oil and place the spaghetti squash face down on the baking sheet.

Step 3

Bake at 400F/200C for 40 minutes, or until soft.

Step 4

Add the raw cashews with the water. Blend until smooth and creamy.

Step 5

Add olive oil and chopped garlic. Cook for 1 minute. Add the cashew cream, spinach, vegan mozzarella and parmesan.

Step 6

 Season with thyme leaves, salt and pepper. Mix everything to combine.

Step 7

Set the spaghetti squash aside to cool slightly. Divide the cheesy filling into the center of each spaghetti squash.

Step 8

Sprinkle the spaghetti squash with more  parmesan.

Step 8

Place the spaghetti squash back in the oven to melt the sprinkled cheese a little.