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Heat oven to 350°F (176°C). Line a 9-inch springform with 3-inch sides with a sling of parchment paper.
Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, nutmeg, black pepper, red pepper flakes, and garlic.
Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.
Pour into prepared pan and press gently to create an even layer. Sprinkle with the second half of parmesan.
Cover the pan tightly with foil and bake on a sheet for 1 hour.
Remove foil, drizzle with remaining olive oil, and return to the oven uncovered for 30 minutes.
Cool in pan on a rack for 30 minutes before removing the springform ring and cutting into wedges.