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1
Poke holes all over squash with a knife or fork and microwave on high 5-6 minutes (until a knife inserts easily). Cut in half and remove seeds. Let stand 5 minutes then peel with a sharp knife and cut into thin slices. Season with salt and pepper and set aside.
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2
Preheat oven to 350 and spray a 13 x 9 baking dish.
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3
In a large saucepan, heat oil over medium-high heat. Cook garlic and shallot until soft, 3-4 minutes. Add spinach and cook until wilted, 3-4 minutes.
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4
Transfer spinach and any liquid to a bowl to cool slightly, then stir in ricotta, oregano, nutmeg, and cinnamon. Set aside.
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5
In the same saucepan, add chard and season with salt and pepper. Stir for a minute or two. Cover and cook until leaves are wilted, stirring occasionally and adding water if the pan gets too dry. Set aside.
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6
Pour 1/2 c marinara on the bottom of the baking dish, spreading evenly. Lay 3 noodles in sauce. Spread half of the cottage cheese mixture on the noodles, then layer with squash. Lay 3 noodles on squash and cover with sauce. Cover with chard and spread remaining cottage cheese mixture on top. Cover with remaining noodles and pour remaining sauce on top.
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7
Sprinkle with cheese and tightly cover dish with foil. Bake until sauce is bubbly and noodles are tender, 50-55 minutes. Remove foil and cook 5-10 minutes more to brown cheese. Remove from oven and let stand at least 15 minutes before serving.
