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1
Preheat oven to 425*F.
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2
Line a small sheet pan with aluminum foil and lightly brush with additional oil.
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3
Wrap garlic in additional aluminum foil.
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4
Put squash halves, cut sides down, and garlic packet in pan.
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5
Roast in middle of oven until very tender, 40-50 minutes.
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6
Flip squash over and place pan on a rack to cool.
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7
Unwrap garlic and let cool.
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8
Scoop flesh from squash to measure 2-1/4 cups and squeeze garlic from skin into a bowl.
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9
Mash with salt and pepper to taste until almost smooth.
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10
While the squash is roasting, pulse mushrooms and shallots in a food processor until chopped.
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11
Heat 1 tablespoon oil in a large nonstick skillet over med-high heat until hot and cook mushroom mixture with thyme, stirring until the mushroom liquid evaporates and vegetables brown, about 5 minutes.
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12
Transfer mixture to a bowl and stir in 2 tablespoons cheese.
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13
Season with salt and pepper to taste.
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14
Wipe skillet clean and heat remaining oil over med-high heat.
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15
Cook spinach in 4 batches about 15 seconds each, then transfer to a bowl.
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16
Reduce oven to 375.
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17
Bring broth to a simmer in a small saucepan, remove from heat and whisk remaining cheese and pepper to taste.
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18
Reserve.
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19
Lightly grease a nonstick loaf pan (9x5x2 1/2 inches).
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20
Cut egg roll wraps into 5-inch squares.
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21
Lay 2 wraps slightly overlapping on bottom of pan.
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22
Drain off any liquid from squash mixture or spinach.
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23
Spread 1/3 squash mixture, then 1/3 mushroom mixture, and sprinkle with 1/4 spinach.
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24
Repeat, layering 2 more times.
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25
Top with remaining egg roll wrappers, then top with cheese sauce and remaining spinach.
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26
Bake in middle of oven for 20 minutes.
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27
Let cool for 10 minutes before serving.
