Preheat your oven to 200°C (400°F).

Carefully halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt. Place cut-side up on a baking sheet and roast for about 40 minutes.

While the squash roasts, heat a small amount of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook until wilted, about 2-3 minutes.

Reduce heat to low, mix in chopped artichokes, cream cheese, mayonnaise, grated Parmesan, and mozzarella until smooth.

After the squash has roasted, use a fork to scrape out the strands and create a nest. Fill each squash half with the creamy filling, and top with remaining Parmesan.

Return the stuffed squash to the oven and bake for an additional 20-25 minutes until filling is bubbling and golden.