Pierce spaghetti squash with knife lengthwise along the line you will cut in half. Microwave 8 minutes. Let sit 5 minutes then carefully slice in half. Scoop out the seeds and discard. Check the doneness with a fork. Microwave 3-5 more minutes if needed. Shred spaghetti squash into strings using a fork and a downward motion. Set aside.

In sauté pan over medium high heat, melt butter. Add garlic and sauté 2 minutes. Add spinach and cook until wilted, 1-2 minutes.

Add cream, parmesan and artichoke hearts. Cook and stir 3-4 minutes allowing sauce to bubble and thicken. Salt and pepper to taste.

Add spaghetti squash to sauce and toss to coat. Serve topped with shredded mozzarella.