Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds, and brush with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Place cut side down on a baking sheet and roast in the oven for 45 minutes.

While the squash is roasting, add the remaining olive oil to a large skillet over medium heat. Add the onion and cook for 4-5 minutes. Add the mushrooms and cook for 2-4 minutes. Add garlic, spinach, dandelion greens, and artichoke hearts. Cook for an additional 2-3 minutes, or until greens are cooked down. Remove from heat and set aside.

In a medium bowl, combine Greek yogurt, goat cheese, lemon zest, red pepper flakes, and remaining salt and pepper. Add greens mixture.

Once the spaghetti squash is roasted, remove squash “noodles” from the shell with a fork and toss with the greens and yogurt mixture in a bowl. Top with fresh basil before serving.