Using a fork, poke some holes in each spaghetti squash then slice each in half length wise (I usually microwave them for 2 minutes to soften them up and make it easier to slice)
Scoop out the flesh where the seeds are and set aside to roast if you’d like or discard
Add the spaghetti squash to a lined baking sheet and roast in oven for about 35-40 minutes
Once the spaghetti squash is done, scoop out about 85% off the squash (don’t over scoop or the skin will be flimsy and the boats won’t hold!)
Add the squash noodles to a large bowl and mix in the sauce, beans, spinach, cheese and italian seasoning
Fill each spaghetti squash with the mixture, sprinkle parmesan on top of each and cook in oven for 10 minutes or until “cheese” looks melted
I also like to broil for 1-2 minutes too to get the cheese bubbly