Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz canned artichoke hearts, drained and chopped
  • 3 cloves garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds.
  2. Brush the interior of the squash with olive oil and season with salt and pepper. Place face-down on a baking sheet and roast for 35–40 minutes until the skin is slightly charred and the flesh is tender.
  3. While the squash roasts, combine softened cream cheese, sour cream, and Parmesan cheese in a bowl and stir until smooth.
  4. Fold in the minced garlic, squeezed dry spinach, and chopped artichoke hearts. Stir in half of the shredded mozzarella.
  5. Use a fork to scrape the roasted squash flesh into strands within the shells.
  6. Spoon the cream cheese mixture generously into the squash shells and top with the remaining mozzarella.
  7. Return to the oven for 10–15 minutes until the cheese is bubbling and mahogany-colored.