1. Prep Your Squash (10 minutes) Heat oven to 400°F. Cut that squash in half the long way – use your sharpest knife and go slow, these things are tough. Scoop out all the stringy seed stuff. Brush the cut sides with oil, sprinkle salt and pepper everywhere.

2. Roast the Squash (30-35 minutes) Flip those halves face-down on your baking sheet. Stick in oven for 30-35 minutes until you can poke the flesh with a fork easily. Don’t overcook or it gets mushy.

3. Prepare the Filling (10 minutes) While squash cooks, heat oil in your pan. Toss in garlic, cook for like 30 seconds until it smells amazing. Add all that spinach – it looks like way too much but it shrinks fast. Cook until wilted, maybe 3 minutes. Let it cool down.

4. Make the Cheese Mixture Mix ricotta, half the mozzarella (save the rest), Parmesan, egg, salt, pepper, and that little bit of nutmeg in a bowl. Squeeze the water out of your cooked spinach – seriously, squeeze it hard with paper towels or it’ll make everything soggy. Mix spinach into cheese stuff.

5. Scoop and Stuff (5 minutes) When squash is cool enough to handle, scoop out some flesh from each half. Leave about half an inch around the edges. Chop up what you scooped and mix it into your cheese mixture. Pile this filling into both squash halves.

6. Final Bake (15-20 minutes) Sprinkle remaining mozzarella on top. Back in the oven for 15-20 minutes until cheese gets golden and bubbly.