Cut the butternut squash in half lengthwise; scoop out and discard seeds.
Place halves on a baking sheet cut sides up. Drizzle tops with olive oil and then sprinkle salt and pepper on top.
Bake for 45-55 minutes, or until squash is fork tender. Remove squash from oven and let cool slightly.
For the Spinach Artichoke Filling
Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Set spinach aside. (Tip: Press spinach with paper towels to soak up the extra liquid.)
Using a large, deep skillet, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.
Add lemon juice, Parmesan cheese, sour cream, cream cheese, chopped artichokes, salt, paprika, Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
Spoon filling into the Roasted Squash and serve hot.
You will have leftover spinach artichoke dip. Serve with pita chips and/or baby carrots for an appetizer!