preheat your oven to 400°f. poke several holes in a large spaghetti squash with a fork, then microwave for a couple of minutes to soften.

carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

coat the cut sides of the squash with avocado oil, then season with sea salt and black pepper.

place the squash halves cut side down on a baking sheet and bake for 35 minutes.

while the squash is baking, prepare the spanakopita mix by blending together 8 ounces of vegan cream cheese, 1 cup of crumbled vegan feta, 1 cup of chopped spinach, 1/4 cup of freshly chopped dill, 1 tablespoon of lemon juice, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and sea salt to taste until well combined.

once the squash is done baking, remove it from the oven and divide the spanakopita mix evenly between the two squash halves, placing it in the center of each half.

return the stuffed squash halves to the oven and bake for an additional 20 minutes.

remove from the oven and let cool slightly. use a fork to gently scrape and fluff the inside of the squash, mixing the spanakopita filling with the spaghetti squash strands. serve warm and enjoy!