Preheat your oven to 200°C (400°F). Halve the spaghetti squash lengthwise, scoop out the seeds, brush the cut sides with olive oil, and season with salt. Roast for 40 minutes or until tender.

While the squash roasts, heat olive oil in a frying pan. Add minced garlic and sauté until fragrant, about 1 minute. Toss in the fresh spinach until wilted, about 3-4 minutes.

Stir in the drained canned artichokes, sauté for another minute, then add cream cheese and mix until it melts into a creamy mixture.

Remove the pan from heat, stir in mayonnaise, Parmesan cheese (save some for topping), and mozzarella until well combined.

Spoon the filling into each roasted squash half, sprinkle reserved Parmesan on top, and return to the oven to bake for an additional 20-25 minutes.

Once golden and bubbly, remove from the oven, allow to cool for a few minutes, and serve.