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Preheat oven to 400°F with a rack 7 inches from heat source. Drizzle cut sides of squash halves with 1 tablespoon oil; place cut-side down on a large rimmed baking sheet. Roast until tender, 50 minutes to 1 hour. Let stand on the baking sheet until cool enough to handle, about 20 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add 8 ounces baby spinach; cook, stirring occasionally, until wilted, 3 to 5 minutes. Transfer to a large bowl.
Increase oven temperature to broil. Scoop out the squash flesh with a spoon, leaving about a ½-inch border. Place the squash flesh in the bowl with the spinach. Add the chopped artichoke hearts, ½ cup Parmigiano-Reggiano, 6 tablespoons mozzarella, the cubed cream cheese, ½ teaspoon pepper and ¼ teaspoon salt; stir to combine. Arrange the squash shells on a baking sheet. Divide the filling between the squash shells; top with the remaining ¼ cup Parmigiano-Reggiano and 2 tablespoons mozzarella.
Broil until the cheese has melted and started to turn golden brown, about 3 minutes. Cut each stuffed squash half into two pieces to serve. If desired, sprinkle with crushed red pepper and basil and/or drizzle with balsamic glaze.