1. Preheat your oven to 375°F. Slice the tops off the sourdough loaves and scoop out the insides to form bowls, being careful not to break the crust. Set aside the tops.
2. In a small skillet, heat olive oil over medium heat. Add minced garlic and dried oregano, cooking until fragrant, about 1-2 minutes. Brush the garlic oil mixture inside each bread bowl.
3. Place the bread bowls on a baking sheet and bake for 10 minutes, or until golden and crispy.
4. Meanwhile, cook spaghetti according to package instructions until al dente. Drain and return to the pot.
5. Warm the marinara sauce in a separate saucepan over low heat. Pour the sauce over the cooked spaghetti and toss to combine.
6. Remove the bread bowls from the oven and fill each one with the spaghetti mixture. Sprinkle with Parmesan cheese.
7. Return the filled bowls to the oven for an additional 5 minutes, allowing the cheese to melt slightly.
8. Garnish with fresh basil and the reserved bread tops. Serve immediately.

As you prepare these bowls, remember to enjoy the process. Like my abuela always taught me, cooking is about patience and love. Take your time, savor the aromas, and let your intuition guide you.