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On a baking sheet, spray your butternut squash flesh very well and season generously with salt and pepper.
Then place them cut side down on baking sheet and poke holes on the top of the squash with fork.
Then bake on 400-425F for about 40 minutes till soft and fully roasted.
In a separate bowl mix together the ricotta cheese and the mix well.
Then take a spoon and scoop out the fleshy roasted inside of the squash and place into the cheese bowl.
Add the spinach and season with salt and pepper.
Mix well and then stuff the squash with this spinach cheese mixture and flatten out.
Top with marinara and then lots of shredded cheese.
Bake on 400F for 20 minutes or until melted and golden.