Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully cut the spaghetti squash in half lengthways. This can be tricky, so use a large, sharp knife. Scoop out the seeds and stringy bits with a spoon.

Roast the Squash: Rub the cut sides of the squash with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place them cut-side down on a baking tray lined with baking paper. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.

Squeeze the Spinach: While the squash roasts, prepare your spinach. Place the thawed spinach in a clean tea towel or several layers of kitchen roll and squeeze out as much liquid as you possibly can. This step is crucial for a thick, creamy filling. You'll be amazed how much water comes out!

Make the Filling: In a large mixing bowl, combine the softened cream cheese, soured cream, minced garlic, Parmesan, half of the mozzarella (75g), and the ground nutmeg. Stir until well combined.

Combine Filling Ingredients: Fold the squeezed spinach and chopped artichoke hearts into the cheese mixture. Season with salt and pepper to your liking. I find that a generous pinch of both is needed here.

Create the "Spaghetti": Once the squash is cooked, remove it from the oven and let it cool slightly until you can handle it. Using a fork, scrape the flesh of the squash from top to bottom. It will naturally separate into strands that resemble spaghetti.

Mix and Stuff: Transfer the spaghetti squash strands into the bowl with the spinach artichoke filling. Mix everything together gently until the strands are evenly coated. Spoon the mixture back into the empty squash shells.

Bake to Perfection: Top each stuffed squash half with the remaining 75g of mozzarella and an extra sprinkle of Parmesan cheese. Return the squash to the oven and bake for another 15-20 minutes, or until the filling is hot and the cheese on top is melted, bubbly, and starting to turn golden brown. Serve immediately.