1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.

2. Toss squash cubes with 1 tablespoon olive oil, salt, pepper, and Italian herbs on the baking sheet.

3. Roast squash for 25–30 minutes, stirring halfway, until tender and golden.

4. Cook spaghetti in salted boiling water until al dente, drain and set aside.

5. Heat remaining olive oil in a skillet over medium heat and sauté onion until translucent.

6. Add garlic and cook 1–2 minutes until fragrant, then stir in roasted squash and spinach.

7. Combine squash mixture with cooked spaghetti in a large bowl and season to taste.

8. Preheat oven to 375°F (190°C) and lightly oil a baking dish.

9. Layer half the pasta mixture, dollop ricotta, and sprinkle half the mozzarella and Parmesan.

10. Repeat layers, then bake for 20 minutes.

11. Switch oven to broil and cook 2–3 minutes until the top is bubbly and golden.

12. Let rest 5 minutes before serving.