Preheat your oven on 375°F
Wash, cut and deseed your spaghetti squash
Brush olive oil, salt, pepper and garlic powder onto your spaghetti squash halves.
Place in the oven and set your timer for 30 minutes. Check on your squash afterwards. Add more time as needed.
Remove squash from the oven and allow to cool for a few minutes. Afterwards, carefully loosen the strands from the spaghetti boats using a fork.
Add 1.5-2 tbsp of extra virgin olive oil to a pan on low-medium heat and begin softening your shallots for 2-3 minutes.
Add the crushed garlic to the pan and cook for 1 minute until fragrant. Stir often.
Toss in your tomatoes and cook for 2 more minutes.
Add the spinach and cook for 1 minute or until wilting begins.
Add in the spaghetti squash pasta and toss all together. Cook for 1-2 minutes until everything is warmed through.
Add vegan feta cheese to your finished pasta.