Preheat the oven to 400 degrees F

Microwave the spaghetti squash whole for 5 minutes (this makes it easier to cut them in half).

Dice onion and set aside. Cut tomatoes in half or quarters if they are on the larger size.

Cut the spaghetti squash in half and remove seeds. Microwave with cut half down until cooked (about 10 minutes). Or you could bake in the oven until cooked (about 20-30 minutes).

Heat olive oil in a pan and saute diced onion over medium heat until they start getting clear to golden and tender.

Course chop the spinach.

Add tomatoes and garlic. Stir frequently until they start to soften.

Add the baby spinach and stir until it starts to wilt. Remove from heat.

Using a fork, remove the spaghetti squash fresh from the Peel.

Add spaghetti squash to the tomato spinach mixture and stir.

Add the ricotta cheese, 1/4 cup of shredded mozzarella cheese, 2 tbsp grated Parmesan cheese, basil, salt and pepper. Stir to combine all ingredients together.

Transfer ingredients to a 9x13 baking dish. Sprinkle with remaining shredded mozzarella and grated Parmesan cheese.

Bake until bubbling and the top is golden brown (about 15-25 minutes).