Happy Thanksgiving!...plant-based style to my friends and family in USA! Cut spaghetti squash lengthwise in the middle and place cut side down on a baking sheet sprayed with avo oil. Roast at 425F until tender but not soft. Remove squash noodles with a fork. Set aside. Make your favourite amped up tomato sauce with veggies and protein (don't forget your green... arugula or spinach works well), I used black beans and smoked tofu. Plate with the noodles and tomato sauce. Top with feta, parm, or any plant-based cheese.