Spinach & Artichoke Dip Spaghetti Squash
Directions
- 1Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes.
- 2Combine 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.
- 3Use a fork to scrape the squash from the shells into the bowl.
- 4Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture.
- 5Divide it between the squash shells and top with the remaining 1/4 cup Parmesan.
- 6Broil until the cheese is golden brown, about 3 minutes.
- 7Sprinkle with crushed red pepper and basil, if desired.
Ingredients
- 1 spaghetti squash
- 3 tablespoons water
- 1 5 ounce package baby spinach
- 1 10 ounce package frozen artichoke hearts
- 4 ounces reduced-fat cream cheese
- 0.5 cup grated Parmesan cheese
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 1 Crushed red pepper
- 1 chopped fresh basil
Equipment
Microwavebaking sheetlarge skilletforkbowlgrater