Preheat your oven to 200°C (400°F). Slice the spaghetti squash in half 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 until tender.

In a medium pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Add fresh spinach, stirring until it wilts, and let excess liquid evaporate.

Stir in chopped canned artichokes and cook for an additional minute. Add cream cheese and stir until melted. Remove from heat and mix in mayonnaise, half of the grated Parmesan, and mozzarella until incorporated.

Once the spaghetti squash is done, let it cool slightly. Rake the flesh into strands and fill each squash half with the spinach and artichoke filling. Top with remaining Parmesan cheese.

Bake the stuffed squash for an additional 20-25 minutes until tops are golden and bubbling. Let cool slightly before serving.