Cut spaghetti squash in half, scoop out seeds, brush the flesh of the squash with 1 tbsp olive oil, and place flesh side down on a baking sheet. Roast for 45 minutes to one hour, or until tender.
While squash is cooking prepare veggies. Prepare a baking sheet with parchment paper. Slice zucchini in 1/4 inch rounds, and eggplant in 1/4 inch rounds set aside.
In a medium bowl beet the eggs. In a separate bowl or plate toss the almond flour with 1/4 tsp each of salt and pepper, hemp seeds, and garlic powder. Dip each veggie round into the egg mixture and let excess drip off, and then drip in the almond flour mixture to coat, place on lined baking sheet and bake for 6 minutes per side. Remove from oven and set aside.
Prepare your boats
When spaghetti squash is cool enough to handle scrape the flesh to make strands, and toss with dried basil. Scrape spaghetti strands to outer edge of squash to form a center cavity for your veggies.Top with 1/2 the cheese, drizzle in a bit of marinara sauce.Pile the veggies inside the squash alternating zucchini then eggplant. Top with more sauce (I usually reserve about 1/4-1/2 cup of sauce for dipping) and remaining cheese
Bake in oven for 20-25 minutes until warmed throughout and cheese melted.
Eat immediately and if you don't feel like sharing, I won't tell :-)
You may not be able to fit all of the veggies inside your squash, I tend to save about 30% for another meal.
For a major prep hack, pop your spaghetti squash in your slow cooker, no need to cut in half, poke holes, add water, or any such thing. Pop in whole, turn on low for 8 hours or high for 4 hours.