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spinach artichoke spaghetti squash

Spinach Artichoke Spaghetti Squash

a delicious cheesy vegetarian meal
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course

Ingredients
  

  • 1 medium spaghetti squash, sliced in half
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 3/4 cup sweet onion, chopped
  • 1 (15 oz.) can artichoke hearts, drained
  • 4 cups fresh spinach
  • 1/2 cup light sour cream
  • 2 tablespoons cream cheese
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Preheat oven to 400 F. Place squash open side down on baking pan. Bake for 40 minutes.
  • Heat oil in a large skillet. Add garlic and onions. Heat until onions are tender.
  • Add artichokes and spinach and cook until spinach is wilted.
  • Once squash is cooked, use a fork to loosen squash. Evenly mix in spinach/artichoke mixture to both sides of squash along with sour cream, cream cheese, 1/4 mozzarella cheese and 1/4 cup Parmesan cheese.
  • Top with remaining 1/4 cup of mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake at 350 F for about 10 minutes then broil for about 5 minutes.

Notes

If you would like this dish to be a bit more creamy, add another 2 tablespoons of cream cheese and 1/4 cup of sour cream. 
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