Choose a medium-sized spaghetti squash for even roasting and perfect portion sizes. Don’t overcook the squash; it should be tender but still have a slight bite. Sauté the spinach just until wilted to retain its bright green color and nutrients. Use freshly grated cheese for the best melting quality and flavor. Add a splash of lemon juice to the spinach for a fresh, tangy twist. For extra creaminess, stir in a dollop of cream cheese or Greek yogurt before baking. Season each component well for balanced flavor.