• Preheat the oven to 425F, and prepare two baking sheets with parchment paper.
• Cut the spaghetti squash in half, length-wise, and remove the seeds with a large spoon.
• Transfer the two halves to a baking sheet facing up. Drizzle the tops with olive oil and sprinkle salt + pepper. Flip the squash halves face-down on the baking tray.  Bake for 40 – 50 minutes, until tender on the inside. 
• Flip the squash onto its backside and scrape the inside with a fork to create strands, leaving about 1 cm of squash intact. Transfer the scraped spaghetti squash into a medium-sized bowl. Set aside. 
• At the same time, cut the cauliflower into quarters and break it apart into large florets. Transfer the cauliflower to the other baking sheet and spread it out evenly. Drizzle with olive oil and sprinkle with salt + pepper. Bake for 45 – 50 minutes along with the squash, rotating every 10 – 15 minutes until roasted. 
• After roasting, transfer the cauliflower into a large blender along with the olive oil, heavy cream, nutritional yeast, salt + pepper. Blend until smooth, and adjust spices to taste.
• Add the cauliflower puree to the medium-sized bowl with the strands of spaghetti squash. Mix together until thoroughly coated. 
• Evenly distribute the filling into both of the spaghetti squash shell cavities. Grate the mozzarella + cheddar cheese and cover the entire tops of the squash halves.
• Place back into the oven for another 10 minutes, then increase the oven temperature to broil, or 550F, for 3 – 5 minutes until golden brown. 

Serve immediately with freshly chopped thyme. Enjoy!