Italian Vegan Spaghetti Squash Casserole

Take 1 large spaghetti squash and split it vertically. Spray the squash with avocado oil and season both halves with 1/2 teaspoon of organic garlic powder and 1/2 teaspoon of pink Himalayan salt. Roast the spaghetti squash in the oven at 350°F (175°C) for 1 hour. Let it cool, then scoop out the squash flesh and place it in a large mixing bowl. Add 1 1/2 cups of vegan Parmesan cheese, 2 cups of organic gluten-free spaghetti sauce, and 2 tablespoons of organic oregano to the squash. Mix all ingredients thoroughly and set aside.

Take a baking dish and spray it with avocado oil. Spread about a quarter-inch layer of spaghetti sauce on the bottom of the baking dish. Layer with organic spinach, followed by the spaghetti squash mix. Add another layer of spinach, then layer with 2 cups of organic cooked cannellini beans. Cover the entire top layer with vegan mozzarella cheese and garnish with parsley. Cook in the oven at 350°F (175°C) for 1 hour. Remove the dish from the oven, let it cool slightly, and then mix the ingredients before serving. Enjoy!