Spinach Artichoke and Bacon Spaghetti Squash

• Gluten free

• Meat

  • 1 Recipe of spinach artichoke and bacon dip

• Produce

  • 1 12-oz jar Artichoke hearts
  • 2 Medium or 1 large spaghetti squash
  • 2 8-oz packs Mushrooms

• Canned Goods

  • 1 can Coconut milk, light

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/4 cup Water

Found on fedandfulfilled.com

Description

Ingredients

• 2 medium or 1 large spaghetti squash
• 2 tablespoons olive oil, divided
• ¼ cup water
• 1 recipe of Spinach Artichoke and Bacon Dip
• 1 can of light coconut milk (optional - for a more saucy pasta)
• 2 -8-oz packs of mushrooms (optional)
• 1 -12-oz jar of artichoke hearts, drained (optional)
• salt, pepper, garlic powder and oregano to taste

Directions

• Preheat oven to 400 degrees. Grease a baking sheet or cover it with foil.
• Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with a tablespoon of olive oil and place face down on baking sheet. Drizzle a bit of water around the halves to help build up steam in the oven.
• Roast spaghetti squash for 45-50 minutes or until the outsides of the squash are soft when you poke them with a fork.
• While your squash is roasting, make the Spinach Artichoke and Bacon Dip and add in the extra can of coconut milk to the cashew sauce to thin it out a bit.
• When your squash is out of the oven, flip the halves over to let cool for a few minutes, being careful of the hot steam. Shred the squash with a fork and put the spaghetti squash noodles in a large pot.
• Add Spinach Artichoke and Bacon Dip to the pot with the spaghetti squash.
• In a skillet, saute your mushrooms (if using) in remaining tablespoon of olive oil until softened. Add in the artichoke hearts to heat up and then pour the mushrooms and artichokes into the pot with the spaghetti squash.
• Give everything a stir and season with salt, pepper, garlic powder, and oregano to taste.