Preheat your oven to 400°F (205°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place them cut-side down on a baking sheet lined with parchment paper.

Roast for 30-35 minutes, or until the flesh is tender and easily separates into strands with a fork. Set aside.

While the spaghetti squash is baking in the oven, prepare the 5-minute vegan almond pesto according to recipe instructions. Set aside.

Heat a skillet over medium heat. Add the chopped onion and cherry tomatoes, put the lid on, and cook for 3 to 4 minutes.

Add half the low-sodium vegetable broth, garlic, oregano, crushed red pepper and cannellini beans. Stir to incorporate and put the lid back on to continue cooking for 3 to 4 minutes. The cherry tomatoes should start to break down.

Add the remaining vegetable broth and spinach. Give it a good stir to incorporate, and put the lid on. Continue cooking for another 2 minutes or until spinach wilts. If beans and veggies start to stick, add more vegetable broth or water.

Turn off the heat and fold in the vegan almond pesto until all the veggies and beans are coated in the pesto deliciousness. Salt and pepper to taste.

Using a fork, scrape the roasted spaghetti squash into strands while keeping the shells intact. Fill the squash shells with the bean and veggie mixture.

If you're dividing this into four smaller dinner portions, feel free to scoop the spaghetti squash strands onto a plate and dollop a generous amount of the stuffing.

Optional: Return the stuffed squash halves to the oven and bake for 5 to 7 minutes at 375°F (190°C) to heat through.

Serve warm and top with extra basil or vegan parmesan cheese if desired.