Butternut Squash filled with Spinach and Ricotta or Cream Cheese

1 butternut squash
1 package frozen spinach, thawed and drained
1 egg
6 tbsp. grated parmesan cheese
2 tbsp. cream or milk
1/2 cup whole milk ricotta*
salt, pepper, nutmeg

Preheat oven to 400 degrees.
Cut squash in half - length wise.
Place squash, cut sides down in a shallow baking dish.
Add about 1 inch of water to the pan.
Bake 40-45 minutes, until tender.

Combine egg, Parmesan, cream, ricotta, salt, pepper and nutmeg in a bowl. Stir in spinach.
Set aside.


Remove squash from the oven and turn cut sides up. Scoop seeds out with a spoon.

Brush with oil and fill cavities with spinach mixture.
Bake an additional 20 minutes or until knife inserted into the spinach mixture comes out clean.
Let cool 5 minutes. Cut each half, length wise again.
Top with extra cheese.

 Note: When I made this, I didn't have ricotta cheese so I substituted with 4 ounces cream cheese and a little extra milk/cream and 1 more egg. It was delicious!