Preheat oven 350 degrees F. On flat surface, carefully cut spaghetti squash in half lengthwise. Remove seeds.

Place squash halves face down on lined baking sheet. Use fork to pierce skin. Bake 40 minutes or until fork easily pierces through outer skin.

Remove cooked squash from oven and cool until safe to touch.

In large bowl, beat together egg, salt, pepper and garlic powder.

Scoop out squash strands and transfer to egg mixture. Mix to combine.

Pack spaghetti squash mixture into 1/4 measuring cup to form nest shape. Transfer nest to lined baking sheet. Use fingers to create little wells in the center. Repeat with remaining mixture.

Bake 35-40 minutes. When ready, use spatula to gently remove nests and transfer to serving platter.

To serve, top with warm marinara sauce, a dollop of dairy-free cream cheese, an olive and a sprinkle of fresh basil.