Spinach and Artichoke Squash Casserole
Date: Aug. 11th, 2018 - 1:00 PM
Ingredients
2 medium spaghetti squash
1 medium shallot, finely chopped
1 tbsp. extra virgin olive oil
6 c. packed spinach
8 oz. reduced-fat cream cheese, softened
1 c. drained marinated artichoke hearts, chopped
1/4 c. Grated Parmesan
1/2 tsp. lemon zest
1/2 tsp. pepper
Directions
- Poke spaghetti squash all over with knife; place in large microwave-safe dish. Cook on 80% power 10 minutes. Turn over; cook 10 minutes or until knife slips in.
- In 6-quart sauce pot on medium, cook shallot in 1 tablespoon olive oil 3 minutes, stirring. Add packed spinach and 1/4 teaspoon salt; cook 2 minutes or until wilted. Add reduced-fat cream cheese, drained marinated artichoke hearts, grated Parmesan, lemon zest and pepper, stirring until cheese melts.
- Cut squash into halves; discard seeds. With fork, scrape strands from sides; sprinkle with 1/8 teaspoon salt.
- Divide spinach mixture among squash halves. Broil on high until browned, 3 to 4 minutes.
