Preheat the oven to 375 °F
Pour 1 cup of water into the bottom of your electric pressure cooker and place the trivet inside with the whole spaghetti squash on top.
Cook under pressure for 15 minutes with a quick pressure release.
While the squash cooks, add the olive oil, salt, pepper, lemon juice, tofu, nutritional yeast, basil, oregeno, and parmesan cheese to high powered blender and blend until it reaches a ricotta-like consistency, or smooth, if preferred.
Remove the squash, cut in 1/2 and remove the seeds, stem, and shell. Shred with a fork.
Grease a 17X10 or 9X13 dish lightly with extra virgin olive oil. Layer 1/2 of the spaghetti squash on the bottom of the dish, layer 1/2 of the ricotta mixture over top and smooth with a spoon. Add 1/2 of the marinara and smooth flat, sprinkle with 1/2 of the kale. Repeat 1 more time ending with the kale.
Cover the pan with foil and bake for 20 minutes. Then uncover and bake for an additional 10 minutes. Let cool for 10 minutes before serving.