Preheat oven to 450°. Line a baking sheet with aluminum foil. Halve spaghetti squash lengthwise, then scoop out seeds*. Place each half on baking sheet, cut side up. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Turn over spaghetti squash on baking sheet and roast cut side down until tender, about 25 to 35 minutes. Remove from oven and cool to room temperature.

To make stuffing: Mix cumin, coriander, salt and pepper together and set aside. Heat 1 tablespoon olive oil in a medium sized pan on medium heat and add onions and sun-dried tomatoes. Sauté until softened, 3 to 4 minutes. Add spice mixture, garlic and tomato paste then cook for another minute. Stir in tomato puree and heat until warm. Add spinach then stir until leaves are wilted. Remove pan from heat and slowly stir in heavy cream. Add salt and pepper to taste. If sauce seems too thick, add a bit more cream and stir.

To make breadcrumb topping: Combine panko breadcrumbs, oregano, Parmesan, 1 tablespoon olive oil, salt and pepper in a small bowl. Set aside. When squash is cool enough to handle, scrape a fork through each half to create spaghetti-like strands. Add the squash strands and feta cheese to the filling mixture in the pan and combine. Add salt and pepper to taste. Divide mixture between two squash halves and sprinkle the breadcrumbs on top of each half. Return to oven for about 10 minutes or until the topping has evenly browned. Serve it by either scooping out each serving or placing each half on a plate if being used as a main course.

*Reduce food waste! Rinse seeds with water, drain, then toss with salt and oil. Spread them on a baking sheet and bake at 350° for 30 minutes for a crunchy holiday snack!