Instructions: 1. Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.

2. Using a fork, separate flesh into strands, reserving squash shells.

Transfer strands to a large bowl.

3.Heat no-fat butter substitute in large skillet over medium heat. Cook until dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with liquid. Cook until heated through, about 2 minutes. Spoon 1 tablespoon ricotta no-fat cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

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