Below is my take on it. I have found it better to bake a spaghetti squash first then put it in a casserole dish for final baking. This way the filling goodness really gets into the "spaghetti". It is more cleanup than making them in the "boat" halves but is easier to divide up for future meals.
1 spaghetti squash
3 teaspoons of extra virgin olive oil
3/4 cup of chopped onion
1/2 cup light sour cream or plain yogurt
3 ounces less fat cream cheese
3/4 cup grated parmesan, divided
3 cups packed baby spinach
1 1/4 cups of marinated artichoke hearts, chopped
3/4 cup shredded mozzarella cheese
We happened to have the marinated artichoke hearts handy. If using non-marinated, you may want to add 3 cloves of minced garlic and salt and pepper to taste in the saute step.
First bake the spaghetti squash. I pierce the skin all over and bake at 425F for approximately 1 hour depending on the size. Once a fork easily pierces the skin, it is done.
Then let it cool for 10 minutes for so before cutting.
While that is cooling, heat the olive oil over medium heat. Add onion and cook for 5-8 minutes until tender. If adding garlic, salt and pepper, this is the time to add it. Toss for 1 minute.
Then add sour cream (or yogurt), cream cheese, and half the parmesan. Stir in spinach and artichoke hearts. Cook until spinach wilts. Remove from stove top.
Yes it is like a savory spinach and artichoke dip!
Then cut the squash in half and remove the seeds.
Scoop out 1 halve of the spaghetti squash into a 9 inch square baking dish. Then mix in half the cheese/veggie mixture. I like lots of cheese so I sprinkled a little extra parmesan and mozzarella on top of this layer. Then repeat with other squash half. Top with the rest of the cheese.
Enjoy!!! I was able to divide this dish up into 6 servings. Click here for the original recipe if you would like to make this in the boats.
I hope you feel inspired to try something new in the kitchen! Thank you for stopping by. ~Val
