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    Spinach Artichoke Spaghetti Squash

    Vegetarian • Gluten free • 30 mins to make • Serves 4


    1 1/4 cups Artichoke hearts, canned
    3 cups Baby spinach, packed
    3 cloves Garlic
    3/4 cup Onion
    1 Parsley, fresh
    1 Spaghetti squash

    Baking & Spices

    1 Salt and pepper

    Oils & Vinegars

    3 tsp Olive oil, extra virgin


    3 oz Cream cheese, less fat
    3/4 cup Mozzarella cheese
    3/4 cup Parmesan, grated
    1/2 cup Sour cream, light
    • Traci Badenhausen

      Spinach Artichoke Spaghetti Squash - Taste and Tell - sub 0% Fat Yogurt for the sour cream and Greek Yogurt Cream Cheese for the light cream cheese and you'll greatly reduce the fat and calories. Could add some cooked, cubed/shredded chicken if you want.

    • MiChEle

      This spinach artichoke spaghetti squash recipe is a lightened-up version of your favorite comfort food.

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    Preheat oven to 450°F. Make cuts on top of each potato, 1/8 inch apart, being careful not to go all the way through. Place wooden spoons along each side of the potato, which will help prevent cutting all the way through. Place potatoes on a shallow baking sheet. In a small bowl, combine the olive oil and crushed garlic. Using a pastry brush, brush the tops of the potatoes very well, making sure some of the oil gets between the cuts. Sprinkle very generously with salt and pepper. Bake uncovered for 1 hour and 30 minutes. The potatoes will fan out while baking. Serve with balsamic mayonnaise dipping sauce.

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