Cheesy Turkey, Spinach & Artichoke Stuffed Spaghetti Squash

Cheesy Turkey, Spinach-&-Artichoke Stuffed Spaghetti Squash

This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

• 1 cup ground Turkey browned

• 1 Tbsp crushed garlic

• 3 Tbsp tomato paste

• 2 Tbsp Olive Oil

• 3 handfuls of fresh baby spinach

• 1 cup canned artichoke hearts in brine, drained and chopped

• 1/4 cup chopped onion

• 4 ounces reduced-fat cream cheese, cubed and softened

• 1/4 cup grated Parmesan cheese

• ¼ teaspoon salt

• ¼ teaspoon ground pepper

• Crushed red pepper

• Everything Bagel sprinkle for crunchy top (if desired)

• Fresh chopped basil for garnish

Directions

• Step 1

  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.)

• Step 2

  Meanwhile, combine spinach, Olive oil and garlic in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Transfer to a large bowl.

• Step 3

  Position rack in upper third of oven; preheat broiler.

• Step 4

  Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, onion, ground turkey, cream cheese, tomato paste, and salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan, everything bagel seasoning and chili flakes. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with basil.