Spinach Artichoke Spaghetti Squash

• Vegetarian
• Gluten free

• Produce

  • 1 1/4 cups Artichoke hearts, canned
  • 3 cups Baby spinach, packed
  • 3 cloves Garlic
  • 3/4 cup Onion
  • 1 Parsley, fresh
  • 1 Spaghetti squash

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tsp Olive oil, Extra Virgin

• Dairy

  • 3 oz Cream cheese, less fat
  • 3/4 cup Mozzarella cheese
  • 3/4 cup Parmesan, grated
  • 1/2 cup Sour cream, light

Found on tasteandtellblog.com

Description

Directions

• Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
• Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.  
• Sprinkle with fresh parsley, if desired, and serve hot.