Roast the Spaghetti Squash:

• Preheat your oven to 400°F (200°C).
• Drizzle the cut sides of the spaghetti squash with 2 tbsp olive oil and season with salt and pepper.
• Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.

Cook the Filling:

• In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.
• Add the diced onion and sauté for 5-7 minutes, until softened.
• Add the minced garlic and cook for another 1-2 minutes until fragrant.
• Stir in the chopped artichoke hearts and spinach, cooking until the spinach wilts, about 2-3 minutes.

Make the Creamy Mixture:

• Reduce the heat to low. Add the softened cream cheese, sour cream, Parmesan cheese, 1/2 cup of mozzarella cheese, and lemon juice to the skillet. Stir until the cheese is melted and everything is well combined.
• Season with salt, pepper, and red pepper flakes, if desired.

Stuff the Spaghetti Squash:

• Once the squash is roasted, use a fork to scrape the strands, leaving them inside the squash shells.
• Add the spinach and artichoke mixture to each squash half, mixing it with the spaghetti squash strands.
• Top with the remaining 1/2 cup of mozzarella cheese.

Bake Again:

• Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Serve:

• Remove from the oven and let cool slightly before serving. Garnish with fresh herbs or extra Parmesan cheese, if desired. Enjoy!