Spinach and Artichoke Stuffed Squash

Spinach and Artichoke Stuffed Squash

 Ingredients:

• 2-1/2 to 3 lb. spaghetti squash, cut in half lengthwise and seeded
• 3 Tablespoons water, divided
• 5 oz. package of baby spinach
• 10 oz. frozen or canned artichoke hearts, thawed, drained and chopped
• 4 oz. Kite Hill Cream Cheese Alternative with Chives
• Salt and pepper to taste
• Crushed red pepper (optional)

Directions:

1. Face cut squash face down in microwave-safe dish and add 2 Tablespoons of water. Microwave 10 – 15 minutes (Test at 10 minutes) until tender enough to shred with fork.
2. Meanwhile, “sauté” spinach in 1 Tablespoon of water for 3 – 5 minutes, until tender. Press water out and add to large bowl.
3. Cut up artichokes and add to the bowl
4. Add 4 oz. of Kite Hill Cream Cheese Alternative with Chives
5. Add salt, pepper and crushed red pepper to taste.
6. Mix well, then shred squash with fork and add to bowl (mix)
7. Stuff squash shells with mixture