1. Cut the squash in half and scoop out the seeds. Rub olive oil on cut side and interior of squash and season with salt and pepper.

• Baking: Place the squash cut-side down in a lined baking dish or cookie sheet and bake uncovered for 50-60 minutes.
• Microwave: Cook each squash half (cut side up) for 10 minutes on high in microwave.
• Instant Pot: Add one cup of water to Instant Pot. Insert steamer rack or basket. Cook squash halves for 7 – 10 minutes (depending on size of spaghetti squash and then manually release the pressure.

2.  Pull the squash strings out with a fork and transfer to a large mixing bowl (be careful since you’ll want to preserve the squash shells to use as the “boats”). The squash strings will look like spaghetti.

3. While the spaghetti squash is cooking, in a medium non-stick skillet heat the olive oil over medium heat. Add the garlic and greens, stirring until the greens are wilted. Combine the cooked greens in a small bowl with the ricotta, one beaten egg, and 1/2 cup of the shredded mozzarella cheese. Add the cooked spaghetti squash and stir to combine.

4. Fill each empty squash shell with the spaghetti squash mixture and top with Bolognese (or your choice of spaghetti sauce) and remaining shredded mozzarella cheese.

5. Bake at 400 for 10-15 minutes until it his hot and all of the cheese is melted. Top with Parmesan, chopped parsley, and salt and pepper.