Spinach and Artichoke Squash Casserole

By norsegal8

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

Preparation

Step 1

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.