1. Center a rack in oven and heat to 400 degrees. Combine squash and oil in a medium bowl, cover, and microwave until squash is tender, 3 to 5 minutes, then let cool slightly.
2. In a large bowl, combine spinach, 1/2 cup cheese blend, the ricotta, egg, cornstarch, oregano, garlic powder, salt, pepper, and nutmeg until blended, then fold in squash.
3. In an 8x8" baking dish, combine 1/4 cup sauce and the broth. Spoon filling into shells, then arrange seam-side up in baking dish. Pour remaining 1 3/4 cups sauce over top, adding more broth if needed to fully submerge shells. Cover tightly with foil and place on a rimmed baking sheet.
4. Bake until shells are tender, about 45 minutes. Remove foil and continue to bake until liquid is mostly absorbed, 5 to 10 more minutes. Scatter remaining 1/2 cup cheese blend over top and bake until cheese is melted, about 5 minutes. Let sit 15 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2021