Spinach & Artichoke Stuffed Spaghetti Squash

This delicious and satisfying casserole slashes calories and carbs with spaghetti squash but you lose none of the flavor!

Serves 4
Ingredients:
1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
5 ounces baby spinach
1 (10 ounce) package frozen artichoke hearts, thawed and chopped or 10z of canned
artichokes drained,
4 ounces reduced-fat cream cheese, cubed and softened
½ cup grated Parmesan cheese, divided
¼ teaspoon salt
¼ teaspoon ground pepper
Crushed red pepper & chopped fresh basil for garnish

Directions:
1. Place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.
2. Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
3. Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt, and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

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