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Preheat oven to 400°F.
Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, ¼ c mozzarella, 2 Tbsp Parmesan, basil, salt and pepper. Transfer to a 2- to 3-qt baking dish; sprinkle with remaining mozzarella and Parmesan.
Bake until bubbly around the edges and the top is lightly golden 15-20 minutes.
Serving size: 1 c