Take the spaghetti squash and with a sharp knife cut it in half.
Remove the seeds and place onto a parchment lined baking tray with the cut side facing down.
Bake for 45 minutes.
Allow to slightly cool enough to handle, then remove the spaghetti noodles from the flesh with a fork. Set aside
In a bowl, mix the garlic, spinach, cream cheese, artichokes and Parmesan cheese together. Season with salt and black pepper.
Add the spaghetti squash noodles and mix thoroughly.
Spoon the mixture into the spaghetti squash shells.
Sprinkle the grated mozzarella over the filling.
Bake in oven for 15 minutes
Serves 2-4 PeopleNutritional Info per cup: 116 Calories, 6g Fat, 6g Protein, 10.6g Total Carbs, 3.5g Fibre, 7.1g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.