Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Ingredients

• 3 lb spaghetti squash (cut in half lengthwise and seeds removed)
• 3 tablespoons water (divided)
• 6 cups spinach
• 16 oz artichoke (frozen artichoke hearts, thawed and chopped)
• 8 ounces Cream Cheese (cubed and softened)
• 4 oz parmesan cheese (divided)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• red pepper flakes
• 1.5 lb chicken breasts

Instructions

1. 1

   --- Step 1 ---

2. 2

   Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

3. 3

   While squash cooks bake boneless skinless chicken breast in oven approx 30 min or until cooked through. (cut and set aside)

4. 4

   --- Step 2 ---

5. 5

   Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.

6. 6

   --- Step 3 ---

7. 7

   Position rack in upper third of oven; preheat broiler.

8. 8

   --- Step 4 ---

9. 9

   Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, cooked chicken, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.