Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Brush the inside of each squash half with olive oil and season with salt and pepper.
Place squash halves cut-side down on the baking sheet.
Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Make the Filling
While the squash roasts, heat olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the spinach and cook until wilted, about 2 minutes.
Stir in the chopped artichokes and cook for another 1-2 minutes.
Remove from heat and set aside.

In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, onion powder, and crushed red pepper flakes if using.
Stir in the cooked spinach and artichokes until fully mixed.

Step 3: Assemble the Stuffed Squash
When the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving it inside the shells.
Add a spoonful of the spinach-artichoke filling to each squash half and gently mix it with the spaghetti squash strands.
Top each half with extra mozzarella cheese.

Step 4: Bake Again
Return the stuffed squash to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve
Sprinkle with chopped parsley and extra Parmesan before serving.
Enjoy hot!