Preheat oven to 400ºF.

Half squash and scoop out any seeds. Pour olive oil in the insides of squash and spread around. Place the oiled inside down on a cookie sheet and bake for 20-30 minutes, until the insides easily shred when you use a fork (the bigger the squash, the longer the cooking time).

When the insides shred easily with a fork, pull out and set aside to cool. When cool enough to handle, gently shred the insides of both the squash and place in a bowl.

Add in the tomato, artichoke hearts, mozzarella cheese, La Terra Fina dip, salt, pepper and garlic powder.

Fill both halves of spaghetti squash with filling mixture and top with a little extra cheese.

Bake at 400ºF for about 15-20 minutes, or until the insides have heated through and the cheese has melted completely. Serve and enjoy!