Spinach Artichoke Spaghetti Squash

Ingredients

• 4 light creamy Swiss cheese wedgesNutrition
• 1/2 cup light sour creamNutrition
• 1 cup artichoke heartsNutrition
• 4 cups of cooked spaghetti squashNutrition
• 3/4 cup shredded part skim mozzarella cheeseNutrition
• 1/2 cup grated parmesan cheeseNutrition
• 2 tsps olive oilNutrition
• 3 cloves garlicNutrition
• 3/4 onions, choppedNutrition
• 3 cups spinachNutrition

Directions

1. 1In a pan heat oil over medium heat. Add onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add garlic and cook until fragrant, about 60 seconds.
2. 2Add in the sour cream, Swiss cheese, and half of the Parmesan cheese and stir until the cheese has melted and the mixture is smooth.
3. 3Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Stir in the cooked spaghetti squash.
4. 4Transfer to a 9x13" baking dish and top with mozzarella and remaining Parmesan.
5. 5Place under broiler for 2-3 minutes, or until cheese is melted and bubbly. Serve hot.
6. 6Note: if you save the spaghetti squash halves, instead of using a baking dish, you can add half the mixture to each half of the squash then top with cheese and broil.

Nutrition per serving

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