Ingredients

• 2 spaghetti squashes
• 2 tbsp olive oil, divided
• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes, drained and chopped
• 250 ml / 1 cup cream cheese, full fat
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese, or vegetarian hard cheese
• 120 g / 1 cup mozzarella, grated

Instructions

1. Heat the oven to 200C / 400F. Slice each spaghetti squash in half lengthwise and remove the seeds. Brush the cut surfaces with 1 tbsp olive oil and season with salt. Arrange the squash halves cut-side up on a baking sheet and roast for 40 minutes.
2. While the squash roasts, warm the remaining 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant.
3. Add the spinach to the pan and cook, stirring, until fully wilted and any released moisture has cooked off.
4. Stir in the chopped artichokes and cook for 1 minute, then add the cream cheese. Lower the heat and stir until the cream cheese has melted and the mixture is smooth.
5. Remove the pan from the heat and mix in the mayonnaise, grated Parmesan cheese (reserve 2 tbsp for later), and the grated mozzarella.
6. Spoon the filling evenly into the 4 squash halves. Sprinkle the tops with the reserved Parmesan cheese and return to the oven.
7. Bake for 20–25 minutes, until the filling is hot, bubbly, and lightly golden on top.