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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the squash with 1 tablespoon of the olive oil; season with salt and pepper.
Place the squash cut side down on the baking sheet. Roast until fork-tender, 35 to 40 minutes.
While the squash cooks, heat the remaining 3 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms and sauté until browned and tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Stir in the thyme and rosemary; season with salt and pepper and transfer to a plate.
Add the marinara sauce to the skillet and cook over medium-low heat until warmed through, about 5 minutes.
Remove the squash from the oven and shred it with a fork. To serve, top the squash with marinara sauce, mushrooms and nutritional yeast.