Campfire Spinach Dip in Spaghetti Squash

By Peggie

Ingredients

• 1 - 8 oz package of reduced fat cream cheese, softened
• ¾ cup greek yogurt
• ⅓ cup diced onion
• 1 jar of artichoke hearts, drained and chopped
• 2 cups baby spinach, chopped
• 4 cloves garlic, minced
• 1 cup mozzarella cheese, shredded
• ⅓ cup shaved parmesan cheese
• ⅛ tsp cayenne pepper
• ⅛ tsp black pepper
• ½ tsp salt
• Serve with Sweet Potato Chips

Preparation

Step 1

Preheat oven to 500 degrees F.
Cut the squash lengthwise, deseed.
In a medium sized bowl, mix all dip ingredients together.
Fill the inside of the squash with dip mixture to slightly heaping.
Wrap in parchment paper and then in foil to secure the base, dome over with foil to cook.
Cook on the campfire over well stoked flame (not touching the package underneath), on the barbecue at medium heat or in the oven at 500 degrees for approximately 1 hour or until a fork can poke into the outer pulp and easily separate the squash from the peel.
Remove from heat and remove top foil to scrape the squash from the peel using a fork; mix squash with the dip before serving. with a fork for scooping.
Serve with sweet potato chips and enjoy.