Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
While the spaghetti squash is roasting, add the remaining 1 tbsp olive oil to a large skillet over medium heat.
Add the onion, cook 4-5 minutes, then add the garlic and spinach, cook for 2-3 minutes or until the spinach is cooked down.
Remove from the heat and set aside.
In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes, remaining ½ tsp kosher salt and ½ tsp black pepper.
Add the cooked spinach, onion and garlic.
Once the spaghetti squash is roasted, remove the squash “noodles” from the shell and toss with the spinach artichoke sauce.