Spinach and Artichoke Dip Stuffed Spaghetti Squash

Ingredients

• 1 spaghetti squash (2-3lbs)
• olive oil
• salt and pepper
• 1 sweet onion - diced
• 1 red bell pepper - diced
• 3 cloves garlic - minced
• 1 can artichokes - drained and chopped
• 1 package frozen spinach (microwave for 3 minutes and drain liquid)
• 8 oz plain greek yogurt
• 6 oz mozzarella cheese
• 1 TSP italian seasoning
• 1/2 TSP salt
• 1/2 TSP pepper

Instructions

1. Preheat your oven to 415 degrees
2. Poke your spaghetti squash with a fork all over and place it in the microwave for 5 minutes
3. Remove and slice in half length wise with a knife (be careful it will be very hot)
4. Drizzle 1 tablespoon of olive oil over the sliced spaghetti squash
5. Place on foil covered baking sheet and roast for 25 minutes
6. While the spaghetti squash is in the oven start making the spinach and artichoke dip filling
7. Heat a large sauté pan with olive oil, once it's hot add garlic, chopped red bell pepper and diced onion cook 15 minutes or until vegetables are soft and caramelized
8. Remove from heat and combine with artichoke, spinach, greek yogurt, mozzarella cheese, italian seasoning and salt and pepper
9. Once spaghetti squash is done remove from oven and scrape out seeds and pulp from the middle
10. Using your fork scrape spaghetti squash to look like noodles
11. Divide the artichoke mixture and place on top of both sides of spaghetti squash
12. Top with mozzarella cheese and place back in the oven for 8-10 minutes or until cheese is melted