Spinach Artichoke Spaghetti Squash

I saw this on Pinterest back in January and just got around to trying it, we LOVED it - it's so good, cheesy, and easy (what's not to like!).

I modified the recipe a little bit:

• didn't use the onion and garlic
• sautéed the artichokes to heat them up, sprinkled with garlic salt; then added the sour cream, neufchâtel cheese, and parmesan till creamy; added twice the amount of spinach and let it wilt down into the sauce. 
• I pulled apart the spaghetti squash strands with a fork and added it to the sauce in the pan, combine all and add salt and pepper to taste.
• put the mixture back into the squash shells, top with cheese and bake at 425' until melted about 10 minutes. 

I served this as a side to pork chops, but it would be really good with the addition of meat to the filling if you want. Ground sausage, chopped chicken...or just leave as a meatless meal - it's pretty hardy on its own. 

*note: if you haven't made spaghetti squash before give it a try, it's a nice substitute for pasta and very healthy. I cut off both ends and half it, remove the seeds, put cut side up in a covered microwaveable dish with a little water for about 10-12 minutes. Drain off the water; using a pair of tongs I stand the squash halves up in a large bowl and scrap the flesh with a fork into long strands.