Haven't made this one yet either, but it looks good!
Ingredients
- 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
- 3 T 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
- 1/2 C parmesan cheese, divided
- 1/4 tsp salt
- 1/4 tsp pepper
- Crushed red pepper and chopped fresh basil for garnish
Directions
- Place squash cut-side down in a microwave-safe dish; add 2 T water. Microwave, uncovered, on High until tender, 10 to 15 minutes. OR place squash halves cut-side (spray with olive oil first) down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.
- Meanwhile, combine spinach and the remaining 1 T water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
- Position rack in upper third of oven and preheat broiler.
- Use a fork to scrape the squash from the shells in a bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 C parmesan, salt and pepper into the squash mixture. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
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