Cut the spaghetti squash in half lengthwise.
Scoop out and discard the inner seeds. Paint the flesh with olive oil and place the spaghetti squash face down on the baking sheet.
Bake at 400F/200C for 40 minutes, or until soft.
Add the raw cashews with the water. Blend until smooth and creamy.
Add olive oil and chopped garlic. Cook for 1 minute. Add the cashew cream, spinach, vegan mozzarella and parmesan.
Season with thyme leaves, salt and pepper. Mix everything to combine.
Set the spaghetti squash aside to cool slightly. Divide the cheesy filling into the center of each spaghetti squash.
Sprinkle the spaghetti squash with more parmesan.
Place the spaghetti squash back in the oven to melt the sprinkled cheese a little.