Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place on a baking sheet cut side up and roast for 40 minutes until tender.

Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Season with salt, pepper, and Italian seasoning. Remove and set aside.

In the same pan, heat 1 tablespoon olive oil and add the minced garlic. Cook briefly for a few seconds, then add the spinach and stir until wilted and the liquid has evaporated.

Add the drained and chopped artichokes and sauté for a minute, then add the blended cottage cheese and Greek yogurt. Stir until warmed through. Add the cooked ground chicken back to the pan.

Take off the heat and stir in the mayonnaise, grated Parmesan cheese (keeping 2 tablespoons aside), and 1 cup of mozzarella until well combined.

Evenly divide the mixture among the 4 squash halves. Sprinkle with the remaining Parmesan cheese and remaining 1/2 cup mozzarella.

Bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top. Let rest for 5 minutes before serving.