Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully slice the spaghetti squash in half lengthwise from stem to tail. I find that microwaving the whole squash for 3-4 minutes makes it much easier and safer to cut. Scoop out the seeds and stringy pulp with a spoon.

Roast the Squash: Brush the cut sides of the squash with olive oil and season generously with half of the salt and pepper. Place the halves cut-side down on a baking tray lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender enough to be easily pierced with a fork.

Create the "Spaghetti": Once cooked, remove the squash from the oven and let it cool for a few minutes until you can handle it. Using a fork, gently scrape the flesh from the inside of the squash, creating long, spaghetti-like strands. Leave about a 1cm border of flesh around the skin to create a sturdy "bowl." Place the scraped-out strands into a large mixing bowl.

Prepare the Filling Base: While the squash is roasting, you can make the filling. In a large frying pan over a medium heat, wilt the fresh spinach with the minced garlic. This should only take 2-3 minutes. Transfer the spinach mixture to a colander and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. This step is crucial for a thick filling!

Mix the Filling: In the large bowl with the squash strands, add the softened cream cheese, drained and chopped artichoke hearts, grated Parmesan, the squeezed spinach-garlic mixture, the remaining salt and pepper, and a pinch of nutmeg. Stir everything together until well combined and creamy.

Stuff and Bake Again: Spoon the spinach artichoke mixture evenly back into the two hollowed-out squash halves. Sprinkle the shredded mozzarella cheese over the top of each half.

Final Bake: Place the stuffed squash halves back on the baking tray and return to the oven. Bake for another 15-20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and starting to turn golden brown.

Serve: Let the stuffed squash rest for a few minutes before serving. Garnish with fresh chopped parsley if you like. You can serve each half as a generous portion.