Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

This is really yummy! For me personally, I think the cream cheese was a little too much. I will reduce that amount next time. I did add some garlic this time and will try adding some caramelized onions as well the next time. I baked this in a dish rather than the shells. Just easier for putting the leftovers away and since it’s just me, don’t need the presentation aspect of the shells.

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This was really good. I added two chicken breasts that I cooked while roasting the squash so that the recipe had more protein. The flavor was good, but I thought it needed a little salt to bring it out. And, it’s super filling. I will definitely make this again.

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1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

3 tablespoons water, divided

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