Stuffed Spaghetti Squash

This is a repeat from 2 years ago - I forgot about this recipe and now can't wait to make it again. So good!

From 10/18/15:

• 1 spaghetti squash, seeded
• 3 teaspoons extra virgin olive oil
• 3/4 cup chopped onion
• salt and pepper
• 3 cloves garlic, minced
• 1/2 cup light sour cream
• 3 ounces less fat cream cheese
• 3/4 cup grated parmesan, divided
• 3 cups packed baby spinach
• 1 1/4 cups canned artichoke hearts, chopped
• 3/4 cup shredded mozzarella cheese
• chopped fresh parsley

Place the spaghetti squash in a microwave safe dish, cut side up.  Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes.  Remove and let cool slightly, then with a fork, scrape up the strings from the squash.

Meanwhile, in a pan, heat the olive oil over medium heat.  Add the onion and cook until tender, 5-8 minutes.  Season with salt and pepper, then add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth.  Stir in the spinach and artichoke hearts and cook until the spinach has wilted.  Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible.  Top with the shredded mozzarella and the remaining parmesan.  Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. 

Sprinkle with fresh parsley, if desired, and serve hot.

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.