Preheat oven to 400. Lightly mist a 9” x 13” baking dish with cooking spray.

With a sharp knife, pierce some holes all over the squash. Place it in a microwave safe dish and microwave on high for about 7 minutes. This will soften the squash enough so that it can be cut in half. Let squash cool about 10 minutes before handling.

Once squash has cooled, cut it in half lengthwise and scoop out all the seeds. Lightly mist both halves with an olive oil mister and sprinkle with salt. Place in a shallow baking dish with about 1/2 “ of water (cut sides up), and roast in the oven for about 30-40 minutes, or until squash is tender.

When squash is cool enough to handle, scrape with a fork to remove flesh in long strands, and place strands in a large bowl.

In a medium sized sauce pan, melt butter over medium high heat. Stir in the flour to form a roux. Then slowly whisk in the milk, broth and garlic. Bring to a boil, while whisking constantly. Then lower heat to medium, stir in the parmesan and sage, and continue stirring until sauce thickens.

Pour sauce over squash and mix well and season with salt and pepper.

Pour squash into prepared baking dish, and sprinkle with mozzarella cheese, then top with the Panko breadcrumbs and dried parsley.

Place in oven and bake until heated through and cheese is melted and bubbly, about 30 minutes.

Let cool for about 5 minutes. Cut into 8 equally sized servings.