• 2 spaghetti squash (smaller is better)
• 1 1/2 tbsp olive oil
• 1 yellow onion, diced
• 2 cups sliced mushrooms
• 1 1/2 cup whole cherry tomatoes
• 1/4 cup chopped fresh parsley
• 3/4 tsp fine grain kosher salt
• 1/4 tsp ground black pepper
• 1 14oz can cannellini beans, drained and rinsed

Kale Pesto with Ricotta:

• 1/4 cup walnut pieces
• 1 clove of garlic
• 1 cup well packed baby kale (or spinach)
• 1/4 cup fresh basil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp lemon zest
• 3 tbsp extra-virgin olive oil (more for a smoother pesto)
• 1/4 tsp fine grain kosher salt, more to taste
• 1/8 tsp freshly ground black pepper
• 1/3 cup vegan ricotta cheese

For topping:

• Shredded vegan mozzarella cheese
• 1/2 cup Italian style breadcrumbs
• 1 tbsp melted vegan butter