Preparation:

• Cut squash in half and remove seeds and pulp. Invert on a tray and microwave on high until tender, about 10-15 minutes. Let cool.
• Using a fork, remove the strands of squash from its shell. Lightly spray a 9x13-inch pan with cooking spray. Arrange the squash on the bottom of the pan.
• Thaw spinach and drain well, pressing out excess liquid. In a bowl, combine the spinach, ricotta cheese, bread crumbs and seasonings. Mix until blended. Spread over squash.
• Top with pasta sauce and sprinkle with cheese. Bake at 350 degrees F for 30-40 minutes or until heated through. Allow to sit for 5 minutes before cutting and serving.
• This dish goes well with salad and bread for a light dinner.