Cut the squash in half lengthwise. A sharp knife and a bit of muscle will be necessary.

Scoop out the seeds. Spray the cut sides with cooking spray or brush with olive oil. Season as you choose. (I used Mccormick Italian Herb Grater.) Place cut side down on a foil lined baking sheet.

Roast at 350 degrees for 20 to 30 minutes. It is done when you can press on the skin and leave a little impression. Remove from oven and allow to cool cut side up until it can be easily handled. When cool, use a fork to scrape out the strings.

In a large skillet heat the olive oil over medium heat. Add the onion and cook until it begins to soften. Add the artichoke hearts and cook until they begin to get some color. This should take 5 minutes or so.

Add the garlic and cook for 2-3 minutes before adding the spinach. The spinach will seem like a lot, but it will cook down in a matter of minutes. Finally add the squash and sun dried tomatoes folding them in and cooking for 2-3 minutes.

Stir in the Ricotta and gradually add enough of the chicken broth to make everything creamy. When you are happy with the consistency, add the grated Romano or Parmesan. Make sure everything is nicely blended and pour into a medium size casserole that you have lightly coated with cooking spray. Lightly cover with foil and bake for 20- 25 minutes at 350 degrees until it is just starting to bubble around the edges.

Remove from the oven and sprinkle with the Italian cheese blend. Leave the foil off and return it to the oven. Bake until the cheese melts and is just beginning to brown. Let sit for a few minutes before serving.