Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Name: Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
Total time: 25 min
Ingredients: 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed; 3 tablespoons water, divided; 1 (5 ounce) package baby spinach; 1 (10 ounce) package frozen artichoke hearts, thawed and chopped; 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

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Total: 25 minutes

Author : Carolyn Malcoun

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Ingredients

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1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed3 tablespoons water, divided1 (5 ounce) package baby spinach1 (10 ounce) package frozen artichoke hearts, thawed and chopped4 ounces reduced-fat cream cheese, cubed and softened½ cup grated Parmesan cheese, divided¼ teaspoon salt¼ teaspoon ground pepperCrushed red pepper & chopped fresh basil for garnish

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Instructions

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Step 1

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

Step 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.

Step 3

Position rack in upper third of oven; preheat broiler.

Step 4

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.