Preheat your oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise. On a baking sheet, place the squash halves cut-side up. I like to drizzle a tiny bit of olive oil and a pinch of salt and pepper directly into the squash cavity before starting, as it helps tenderize the flesh and enhance its natural sweetness during roasting.

In each squash half, evenly distribute the baby spinach, halved grape tomatoes, finely diced onion, and roughly chopped fresh basil. Crumble the room-temperature goat cheese on top of these ingredients. Drizzle the entire surface with olive oil and sprinkle with garlic powder, ensuring everything is well coated for maximum flavor.

Bake the squash in the preheated oven for 30-45 minutes, or until the squash flesh is tender enough to be easily scraped with a fork. The vegetables should be softened and the goat cheese slightly melted and warmed through. For optimal results, I always check for tenderness around the 30-minute mark to prevent overcooking.

Once baked, remove the squash from the oven. Using a fork, carefully scrape the spaghetti-like strands from the squash walls into the center, mixing them gently with the cooked ingredients. Garnish generously with sunflower seeds for a lovely crunch and nutty flavor before serving.