Preheat the oven to 350 degrees

Poke holes in the spaghetti squash and bake for 45 minutes until soft to the touch

Let the squash cool, cut in half length-wise and scoop out the seeds

Use a fork to scrape the squash strands (spaghetti) out of the skin

Cut the tomatoes in half, chop the onion and garlic

Remove any tough stems from the spinach leaves

Heat the olive oil in a large sauté pan and add the onion. Sauté for 5 minutes or until soft

Add the tomatoes, salt and pepper to the pan and cook until soft - about 5 minutes

Add the chopped garlic to the pan and cook for 30 seconds or so

Add the spinach and basil to the pan and sauté until soft - 5-8 minutes. Sprinkle with salt and pepper

Add the squash strands and sauté until hot

Add the ricotta cheese

Sauté until all the ingredients and flavors have melded. About 5 minutes and add the parmesan cheese

Place the squash mixture into a casserole pan that you have coated with cooking spray and sprinkle the sharp cheddar cheese over the top

Bake the dish until it's hot and bubbling - between 15 and 20 minutes

Serve as a delicious vegetarian lunch, or with your favorite meat or fish. Enjoy!