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Ingredients
- 1 medium spaghetti squash
- 1-8oz package cream cheese, softened
- 1/2 C lite sour cream
- 1/2 C chicken stock
- 1/2 C parmesan cheese
- 2 Tbsp mayo
- 1/2 tsp garlic powder
- 1-15oz jar of artichoke hears, quartered
- 1 package frozen spinach, drained
- 1 C mozzarella cheese
Details
Servings 6
Adapted from adventuresinallthingsfood.blogspot.com
Preparation
Step 1
Half the spaghetti squash, scrape out the seeds and place cut-side down in a baking dish with 1-inch of water. Cover with aluminum foil and bake at 350 degrees for 20-35 minutes, or until fork tender.
Spray a 9x13" casserole dish and re-heat the oven to 350 degrees.
In a medium bowl mix together the cream cheese, sour cream, Parmesan cheese, mayonnaise, garlic powder, and spinach. Thin with chicken stock. Season to taste.
Start with a layer of spaghetti squash, use approximately 1/3 of the squash. Then add 1/3 of the cream cheese mixture, top with half the artichoke hearts and a handful of shredded Mozzarella cheese. Repeat the layers twice more until you are out of ingredients. Top with Mozzarella cheese and a little more salt and pepper.
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