1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Carefully slice the butternut squashes in half lengthwise and scoop out the seeds. Rub the flesh with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on the prepared baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
4. While the squash is roasting, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
6. In a mixing bowl, combine the spinach mixture with ricotta, Parmesan, mozzarella, thyme, and red pepper flakes. Stir until well combined.
7. Once the squash is tender, remove from the oven and carefully turn the halves over. Spoon the spinach and cheese mixture into each squash cavity, dividing it evenly among them.
8. Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, until the cheese is bubbly and golden on top.
9. Allow to cool slightly before serving. Enjoy every bite, knowing you’ve created something that’s both nourishing and full of love.

This recipe is a great example of how taking a little extra time to prepare something special can transform a simple dinner into an occasion, much like those cherished family gatherings that fill our home with warmth.