I found the perfect recipe that had all things I love in it, and it tasted so good that everyone was interested in the recipe - there were no leftovers!
Ingredients:
1 spaghetti squash, seeded (about 2 lbs)
3 tsp olive oil
1 onion, chopped
salt and pepper
3 cloves garlic, minced
1/2 cup (light) sour cream
1/2 pkg (250g) cream cheese
1 cup grated Parmesan cheese, divided
3 cups packed baby spinach (about 3 large handfuls)
1 can artichoke hearts, drained and chopped
3/4 - 1 cup marble cheese, grated
Directions:
1. Place the spaghetti squash in a microwave safe dish, cut side up. Fill up the dish halfway with water, cover with plastic wrap and microwave about 10 minutes, until soft. Remove and cool slightly. (Alternately, you can roast the squash in a 350F oven cut side down for about 40 minutes. Brush the cut sides with olive oil or butter before roasting).
2. Meanwhile, heat olive oil over medium heat in a pan. Add the onion and cook until tender, about 5-8 minutes. Season with salt and pepper, then add the garlic and cook until fragrant, about another minute. Add in sour cream, cream cheese and 1/2 cup Parmesan. 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.
3. Scrape up the strings of the squash with a fork and add it to the pan. Stir together to combine.
4. Pour into a rectangular dish. Top with the grated cheese and remaining Parmesan cheese.
5. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
I let it cool slightly and covered my dish, brought it to work the next day and people microwaved it as they needed. It turned out so yummy! And it was really quite filling.
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| The final product just before broiling the cheese. |
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