Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper and set aside.

Cut the spaghetti squash in half lengthwise.

Scrape out the seeds with a spoon.

Drizzle each half of the squash with about 1 teaspoon of olive oil, ½ teaspoon Italian herbs, and season with salt and pepper.

Place cut side down on the baking sheet.

Roast the squash for 40 to 50 minutes or until the squash gives slightly when pressed with a finger.

Using a fork, scrape the strands of squash to form "noodles."

While the spaghetti squash is roasting, prepare the vegetable Bolognese.

Heat a large saute pan over medium-high heat.

Add 2 tablespoons of olive oil and heat to a shimmer.

Add the onion, carrots, garlic, red peppers, and mushrooms, season lightly with salt and pepper and saute for 8 to 10 minutes.

Add the yellow squash and zucchini and continue sautéing for five to six minutes.

Stir in the crushed tomatoes, chickpeas, 1½ teaspoons of Italian seasoning, 1 teaspoon of salt and ½ teaspoon of pepper.

Bring to a boil and then reduce the heat to low and simmer for 10 to 15 minutes.

Stir in the fresh basil and serve the sauce over the spaghetti squash.