Preheat oven to 400°.
Roast Roasted Spaghetti Squash according to recipe instructions.
Dice mushrooms and set aside.
Mince shallot and set aside.
Mince garlic and set aside.
Slice turkey sausage in half, then cut into pieces and set aside.
Heat large skillet over medium low heat and add butter.
Once butter is melted, add diced mushrooms and shallot. Sauté for 7 minutes until mushrooms are tender.
Add garlic and sauté 1 minute.
Sprinkle flour on top and mix well. Let cook 1 minute.
Slowly add half and half and stir continuously.
Slowly add vegetable broth and stir continuously.
Let cook until sauce and thickened, about 5 minutes.
Add salt, pepper, dried oregano, and red pepper flakes. Mix well.
Add baby spinach, sausage, and garbanzo beans. Let cook until spinach has wilted.
Add mozzarella cheese and shredded spaghetti squash to skillet and mix well. Turn off heat and let rest.
Spray casserole dish with cooking spray and spread squash mixture into the dish, spread evenly.
In a small bowl, mix breadcrumbs and parmesan cheese. Sprinkle on the top of the casserole.
Bake for 15 minutes then broil on high for 3 minutes.
Garnish with fresh basil.