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Preheat oven to 375°F (190°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds.
Brush the inside of each squash half with olive oil and place them cut-side down on a baking sheet. Roast for 40-45 minutes, or until the flesh is tender and easily scraped into strands with a fork.
While the squash is roasting, heat olive oil in a skillet over medium heat. Add onion and garlic, cooking until softened and translucent, about 3-4 minutes.
Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
In a bowl, combine ricotta cheese, Parmesan cheese, nutmeg, dried basil, salt, and pepper. Stir in the spinach mixture.
Once the squash is done, remove from the oven and use a fork to scrape the flesh into strands. Gently mix the strands with the ricotta and spinach mixture.
Spoon the mixture back into the squash shells and return to the oven. Bake for an additional 10-15 minutes, or until the filling is heated through and lightly browned on top.
Garnish with chopped fresh parsley if desired before serving.