Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.

While the squash is roasting, heat a skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Pour in the vegetable broth and almond milk, then stir in the dried thyme and oregano. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.

Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into strands and transfer them to a large mixing bowl.

Pour the creamy mixture over the spaghetti squash strands and add half of the cheddar cheese and all of the Parmesan cheese. Mix well until everything is combined.

Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining cheddar cheese and breadcrumbs evenly over the top.

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley. Serve warm.