- Preheat oven to 400F.
- Cut squash into halves lengthwise. Place squash, cut sides down, in shallow baking dish. Add about 1-inch water. Bake 40 to 45 minutes, until tender.
- Combine egg, 2 tablespoons Parmigiano Reggiano, cream, ricotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach.
- Remove squash from oven and turn cut sides up. Scoop out seedswith a spoon. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 minutes or until a knife inserted inspinach mixture comes out barely clean. Let cool 5 minutes.
- Cut each half lengthwise into halves. Top with remaining Parmigiano Reggiano cheese.