Instructions

1.  Preheat the oven to 400 degrees.
2.  Slice the squash in half lengthwise.  Scoop out the seeds.
3.  Line a large baking sheet with parchment paper, or foil.
4.  Drizzle 1/2 tablespoon olive oil in each side of squash, rubbing it all over the interior of the squash.  Place on the baking sheet upside-down.  Roast in oven for about 30 minutes.  
5. Remove from oven and turn over and roast for an additional 15-20 minutes, or until the squash is tender and easily pierced with a fork.  Once done and cooled, separate the squash with a fork into strands, and leave the squash inside of each piece.
6. In a skillet, on low to medium heat, sauté the garlic in 1 tablespoon of olive oil.  Do not allow it to burn.
7. Add the spinach and cook until wilted.  Add the capers, tomatoes and sauté for 1-2 more minutes.  Add cream, cream cheese, Pecorino-Romano cheese and stir well.
8. Season to taste with salt and pepper.
9. Scoop spinach-tomato mixture evenly into both pieces of baked squash. Sprinkle with Mozzarella cheese.
10. Broil for a few minutes until the top is lightly browned. Serve.