Spinach Artichoke Spaghetti Squash

Name: Spinach Artichoke Spaghetti Squash Recipe
Yield: 4
Ingredients: 3 cup Spaghetti Squash; 1 cup Spinach frozen; 14.5 oz Artichoke Hearts - Reese (by SAMOHS); 0.25 cup Kraft Shredded Parmesean Cheese (by SARAHVITELLO); 0.25 cup Cheese - Kraft Mozzerella Shredded; 1 cup Ricotta Cheese part skim milk

Number of Servings: 4

Ingredients

3 cup Spaghetti Squash 1 cup Spinach, frozen 14.5 oz Artichoke Hearts - Reese (by SAMOHS) 0.25 cup Kraft Shredded Parmesean Cheese (by SARAHVITELLO) 0.25 cup Cheese - Kraft Mozzerella Shredded 1 cup Ricotta Cheese, part skim milk

Directions

Cut the squash in half and scoop out the seeds. Sprinkle with salt and pepper and place them cut side down on a baking sheet. Bake for 45 minutes at 350. Mix ricotta with artichokes and spinach. Pull squash from the oven and shred the squash in the shell. Top with spinach artichoke mixture and then top with parmesean and mozerella and bake for 7 minutes.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user FIRESPIDER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 214.6
Total Fat: 8.8 g
Cholesterol: 30.3 mg
Sodium: 564.1 mg
Total Carbs: 20.5 g
Dietary Fiber: 6.1 g
Protein: 15.5 g

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