To microwave the squash (see notes for oven option): Cut a ¼ inch score around the long sides of the squash (as if you were cutting in half through the stem ends). Make a few cuts that hit the center of the squash; this will help steam escape more easily. Place squash in a microwave safe dish and cook on high for five minutes. Use oven mitts to remove squash and carefully slice in half, using your scored marks as a guide. Scrape out the seeds. If both halves of your squash will fit side by side, place them face down in your baking dish (I used a pie plate). Add 1 inch of water to the plate and carefully place back in the microwave to cook for 3-5 more minutes. Remove from microwave, drain water, and scrape out your spaghetti squash strands (if you have a larger or smaller squash this may take a different amount of time). Set your strands in one bowl and your empty shells to the side to use later.

While squash is cooking, drain your cashews and add to a high speed blender with 5 TBS water, garlic powder, lemon juice, and a pinch of salt. Blend until a cream sauce forms. Set aside.

Take each of your shells and begin filling. In layers, add marinara sauce, spaghetti squash strands and cashew cheese. Fill the boats to the top, insure that the last layer is your cheese. Broil for 5-10 minutes until cheese is golden brown. Garnish with optional fresh herbs and enjoy!