Roast the Spaghetti Squash:
Preheat your oven to 200°C (400°F).
Cut each spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, season with salt, and place cut-side up on a baking sheet.
Roast for 40 minutes or until the squash is tender and can easily be scraped into strands with a fork.
Prepare the Filling:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.
Add the minced garlic and cook for a few seconds until fragrant, then stir in the fresh spinach. Cook until wilted and the liquid has evaporated.
Add the drained and chopped artichokes to the pan, sautéing for about 1 minute.
Stir in the cream cheese, allowing it to melt over low heat. Once melted, remove from heat.
Mix in the mayonnaise, Parmesan cheese (reserving 2 tablespoons for topping), and mozzarella.
Stuff and Bake:
Once the spaghetti squash is roasted and cool enough to handle, scrape the flesh into strands with a fork, leaving the shells intact.
Evenly divide the spinach and artichoke mixture among the four squash halves.
Sprinkle the reserved Parmesan cheese on top of each filled squash half.
Return the stuffed squash halves to the oven and bake for 20-25 minutes, or until the filling is bubbly and golden on top.
Serve:
Serve warm and enjoy this deliciously creamy and cheesy stuffed spaghetti squash!