Preheat your oven or Airfryer to 160°C (320°F). Wash the Spaghetti Squash and place it on a baking sheet or in the Airfryer basket.

Bake for about 25-30 minutes, checking for tenderness until it gives slightly when pressed.

Once cooked, let it cool, then slice in half lengthwise. Scrape the insides to create strands while reserving the shell.

Mix the scraped strands with cream cheese in a bowl until blended and season with salt and pepper.

Divide the filling between the squash halves, top with Feta cheese and spinach, and sprinkle with grated cheese.

Bake the stuffed squash for an additional 8-10 minutes until heated through and cheese is bubbly.

Once done, let it cool briefly and serve warm.