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["Preheat the oven to 415 degrees F. Line a baking sheet with parchment paper. Set aside. Place 1 spaghetti squash in a large mixing bowl, add 1/4 c. of water, and cover the bowl with plastic wrap.", "Place the bowl inside the microwave and microwave for 7-10 minutes, or until the spaghetti squash is tender on the exterior and can be pierced with a knife.
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Repeat with the 2nd spaghetti squash.", "Cut both squashes in half, lengthwise.
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Scoop out the seeds and discard. Sprinkle the insides of the squash halves with salt and pepper and place face down on the baking sheet.", "Bake for 45 minutes to 1 hour until golden brown on the inside. In the meantime, place the spinach in a large non-stick skillet over low heat. Cover the skillet with a lid and let the spinach wilt.", "Place the onion, garlic, and parsley in the bowl of a food processor and process on high until finely chopped.
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Place the onion mixture into the pan with the spinach. Add the broth and almond milk and bring the mixture to a simmer.
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Lower the heat and mix in the egg.", "Once the squash is finished roasting, let cool completely.
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Scoop out the inside of the squash into a large mixing bowl.
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Place the spinach mixture into the mixing bowl with the squash.
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Add the salt and pepper and check seasoning to your liking.", "Stir everything together to distribute evenly.
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Spread the squash mixture evenly into a 13x9 baking dish greased with cooking spray. Bake at 400 degrees for 45 minutes to 1 hour or until golden around the edges. Let cool slightly before serving."]
