"The belly rules the mind."--Spanish Proverb

Cheesy Spinach and Artichoke Stuffed Spaghetti squash Recipe

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This recipe for Cheesy Spinach and Artichoke Stuffed Spaghetti squash, by , is from The Best Recipes you will want to cook over and over, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
BARBARA MORGAN

Category:
Category:

Ingredients:  
Ingredients:  
1 (2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water,
divided1 (5 ounce) package baby spinach
1 (10 ounce) package frozen artichoke hearts, thawed and chopped
4 ounces reduced-fat cream cheese, cubed and softened
cup grated Parmesan cheese divided
teaspoon salt
teaspoon ground pepper
Crushed red pepper & chopped fresh basil for garnish


Directions:
Directions:
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 400F until tender, 40 to 50 minutes.)
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. 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, cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
This is great as leftovers too

 

 

 

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