If spaghetti squash still needs to be cooked, do that first. Slice in half lengthwise and scoop out seeds. Spray with cooking spray, sprinkle with salt and pepper and lay face down on a baking sheet lined with aluminum foil. Bake on 400 °F for 30-40 minutes. When done, let cool before scooping spaghetti strands out.

Spray a large skillet with cooking spray and set to medium-high heat. Add the onion and celery and saute until onions start to brown, about 5 minutes.

In a large mixing bowl, add the spaghetti squash, onion, and celery.

In a separate medium sized bowl, add the egg and cream cheese. Mix with a hand mixer until creamy. Add cottage cheese, ranch seasoning, salt, pepper and corn starch and mix again.

Fold the cream cheese mixture into the spaghetti squash bowl using a wooden spoon until all is combined. Then, fold in the corn bread stuffing.

Add the spaghetti squash stuffing to the casserole and spread out evenly. Sprinkle with cornbread stuffing and bake in oven for 30 minutes.