Preheat oven at 400-degree Fahrenheit and prepare a baking sheet with parchment paper. Slice the squash length wise. (the easiest way is to use chef’s knife and cut deep and dig a bit on the inside and then slowly make a cut on all sides. Then, separate both the pieces). With a large and sturdy spoon scoop out the inside seeds and discard.
Now, place both the pieces of spaghetti squash on the prepared baking sheet and sprinkle salt and pepper on the inside of the spaghetti squash nicely. Settle the seasoning with your fingers a bit so that it sticks to the squash. Now, turn both the pieces, placing the inner side at the bottom and the outer layer exposed at the top. Bake it in the middle rack of the oven and bake for 30 minutes or until the bottom sides changes to golden color. Once done, take it out and lower the oven temperature at 350-degree Fahrenheit. Set the baking sheet aside for few minutes to cool down a bit. Then turn over the squash slices and scrape the inside with a fork to get nice thin strands. Season it with more salt and pepper as per taste and roughly mix in the strands with the fork while in the slices. Keep them aside.
Heat oil in nonstick pan and flavor it with dried garlic and oregano. Sautee in crumbled tofu until golden in color and completely dried up.
Now, add walnuts, salt, pepper and paprika to it and sauté again for 2-3 minutes or until brownish in color. Turn it off and keep it aside.
Now, place the spaghetti strands of one of the pieces at the bottom layer of a square/rectangle baking dish.
Then, top it with tofu filling spreading it evenly as the second layer.
Now, spread panko crumbs as the third layer evenly in the baking dish.
Lastly, cover it with the strands of another piece of spaghetti squash. Garnish it with crushed chili flakes, pepper and parsley.
Bake it in the middle rack of the oven for 40 minutes. Tur it off and take it out. Scoop out a square piece top it with vegan parmesan and serve hot.