Arrange squash on a baking tray covered with parchment paper.
Drizzle a little olive oil over the top and add thyme sprigs and garlic.
Roast in a preheated oven to 360F/180F for about 20 min or until soft and cooked through.
In the meantime prepare the pasta. In a large pot of lightly salted boiling water cook the pasta al dente, about 2 mins before cooking time.
Drain pasta and transfer in a large bowl. Pour in the creamy ricotta, half parmesan cheese, spinach leaves and a glug of olive oil. Season and miix until combined.
Divide pasta mixture into a large baking dish or individual casserole dishes, Scatter over the top remaining parmesan cheese and breadcrumbs .
Bake in a preheated oven to 360F/180C for about 20 min or until crispy and golden on top.
Serve immediately and store leftovers in an airtight container. Keeps well until the next day.