1. Preheat oven to 400°F (200°C). Slice squash in half lengthwise, remove seeds, brush flesh with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.

2. Allow squash to cool slightly, then use a fork to scrape out strands into a large mixing bowl.

3. In a skillet over medium heat, warm 1 tablespoon olive oil, add minced garlic and sauté for 1 minute until fragrant, then add spinach and cook until just wilted.

4. Stir the garlic-spinach mixture into the squash strands. Add Greek yogurt or ricotta, grated Parmesan, half of the shredded mozzarella, and red pepper flakes. Mix until evenly coated.

5. Grease a casserole dish and transfer the mixture evenly. Sprinkle the remaining mozzarella and a little extra Parmesan on top. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

6. Remove from oven and let rest for 5–10 minutes before serving.