Spinach Artichoke Spaghetti Squash

Spinach Artichoke Spaghetti Squash (adapted from this recipe):

• 1 large spaghetti squash
• 3 tsp olive oil
• 3 cloves garlic, minced
• 1/2 cup light sour cream
• 3 oz Neufchâtel cheese
• 3/4 cup grated Parmesan cheese, divided
• 3 cups packed baby spinach (I used frozen, thawed)
• 1 can artichoke hearts, chopped
• 2 cups shredded mozzarella cheese

I cook my spaghetti squash in the crockpot. Simply wash the spaghetti squash, poke 4-5 holes into the squash with a knife, place it in the crockpot for 3-4 hours on High or 6 hours on Low. Once it’s done, take it out very carefully as it will be hot and flimsy. Cut it in half and pull out the insides with a fork into a bowl. Transfer the pulp into a collander and let it drain as you prepare the mixture.

Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about a minute. Add in the cream cheese and allow to melt, then add the sour cream and half of the Parmesan cheese. Be sure not to let it boil as the sour cream can curdle. Stir in the spinach and artichoke hearts and cook until mixture is smooth.

Combine mixture with squash in a large bowl and mix well. Pour into a 9x13” casserole dish and top with the shredded mozzarella and the remaining Parmesan. Place in the oven and cook until the cheese is melted.