Monday, November 11, 2024

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

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
  1. 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.
  2. 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.
  3. Position rack in upper third of oven and preheat broiler.
  4. 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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