Meanwhile, mix the ricotta, egg, spinach, ½ cup of the mozzarella cheese, 1 teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Squeeze all of the liquid from the spaghetti squash and add the squash to the ricotta mixture (the squash releases a lot of water as it cooks so make sure to squeeze it well). Stir to combine all of the ingredients.
To cut down on cooking time, you can also cook the squash in the microwave. You can find instructions by following this link: http://www.momskitchenhandbook.com/uncategorized/how-to-cook-spaghetti-squash-in-the-microwave/ Recipe and photo reprinted with permission from the Natural Preganancy Cookbook by Sonali Ruder.