• Step 1

  Preheat oven to 350 degrees. Place 1 squash half skin-side up on microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH, 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Remove plastic wrap carefully; avoid steam. Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into bowl; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.

• Step 2

  Heat oil in pan on MED; add garlic. Add spinach a little at a time. Cook, stirring, 1-2 min until wilted. Remove from heat; squeeze out any excess moisture. Season with salt and pepper to taste; set aside.

• Step 3

  Combine ricotta, egg, 1 tsp salt, 1 tsp black pepper, onion powder, oregano, parsley, and 1/2 cup shredded cheese in large bowl; set aside.

• Step 4

  Spray 8x8-inch baking dish with cooking spray; spread 1/2 cup sauce on bottom of dish. Top with one-third squash; spread with half of ricotta mixture. Top with half of spinach. Top with another third squash; spread with remaining ricotta mixture. Top with remaining spinach; top with remaining squash. Spread with 3/4 cup sauce. Cover with parchment paper, then foil.

• Step 5

  Bake about 75 min until internal temp reaches 165 degrees. Remove from oven; remove foil and paper. Let rest 15 min before serving. Garnish with shredded cheese; serve with warmed remaining sauce.

Note: When servings & ingredients are modified, nutrition & directions may vary.