Heat oven to 400 degrees with rack in center. With a serrated knife, remove stems so squashes will stand upright. Sprinkle squashes with salt and pepper, and place cut-side down on a parchment-lined baking sheet. Bake until translucent and flesh pulls away from skin, 30 to 40 minutes. Let cool 5 minutes.

Using a fork, separate flesh into strands, reserving squash shells. Transfer strands to a large bowl.

Melt butter in a large skillet over medium heat. Cook until milk solids are dark golden brown, 2 to 3 minutes. Add squash, 2 tablespoons parsley, and salt and pepper to taste. Toss gently with tongs or a fork, to coat with butter. Cook until heated through, about 2 minutes.

Spoon 1 tablespoon ricotta cheese into each reserved squash shell. Divide squash mixture into each squash shell. Sprinkle with remaining 1 tablespoon parsley. Serve immediately.

This recipe yields 4 servings.