Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tablespoon of olive oil, season with salt. Place on a baking sheet the cut side up and roast in the preheated oven for 40 minutes.

Meanwhile heat 1 tablespoon of the olive oil in a large pan and add the minced garlic, cook briefly for a few seconds, then add the spinach and stir until it’s wilted and the liquid has evaporated.

Add the drained and chopped artichokes and sauté for a minute, then bring in the cream cheese and let it melt over low heat while stirring.

Take off the heat and stir in the mayonnaise, grated Parmesan cheese (keep 2 tablespoon behind) and mozzarella.

Evenly divide the mixture among 4 squash halves, sprinkle with the remaining Parmesan cheese and bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top.