sheet pan spaghetti squash lasagna

0 Heat the oven to 450°F. Cut the squash in half crosswise and scoop out the pulp and seeds. Brush the cut sides lightly with oil and season with 1/2 teaspoon salt and several grinds black pepper. Place cut side down on a baking sheet; roast until the squash flakes easily with a fork but is still al dente, 25 to 30 minutes. (Don’t overcook!)
1 Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon oil, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the spinach and remaining 1/2 teaspoon salt and cook, stirring, until the spinach is almost completely wilted, 1 to 2 minutes.
2 Transfer to a strainer and press firmly to remove excess liquid, then place in a bowl and cut into pieces with kitchen scissors. Add the cottage cheese and stir to combine.
3 Reduce the oven temperature to 425°F. When the squash is cool enough to handle, scrape the strands onto the baking sheet (lightly oil the sheet pan first if it’s not nonstick). Add the marinara, half the mozzarella, and half the Parmesan and stir to combine. Taste and season with salt and pepper, then spread into a single layer.
4 Dollop with the cottage cheese-spinach mixture and sprinkle with the remaining cheeses. Bake until the sauce is bubbly and the top is lightly browned, 20 to 25 minutes.