Recipe Contest 1st Place Winner!

Spinach & Artichoke stuffed Spaghetti Squash

Submitted by Jennifer Woolard

Ingredients:

• 1 medium spaghetti squash
• 1 small sweet onion diced
• 1 red bell pepper chopped
• 3-4 gloves garlic minced
• 1 package frozen chopped spinach (thawed and drained)
• 1 cup Greek plain yogurt
• 1 jar/can artichokes drained (14 oz)
• 4 ounces cheese of choice (I like mozzarella)
• 1 tablespoon olive oil
• 1 tsp salt
• 1 tsp pepper

Directions:

1. Preheat oven to 400 degrees
2. Half squash lengthwise and scoop out seeds
3. Place spaghetti squash halves face down in a casserole dish. Pour about an inch of water into the bottom of the dish. Bake 45-60 minutes, until squash is fork tender. Remove squash and let cool, draining any remaining water from dish
4. While the squash bakes prepare your filling. Lightly saute garlic, onion and chopped peppers in olive oil over medium heat, roughly 5-7 minutes. Set aside to cool.
5. Mix thawed spinach, drained artichokes, yogurt, cheese, and spices in large mixing bowl. Add cooled garlic, onion and pepper mix. When cool enough to handle, shred the insides of the squash with a fork into the bowl with the other ingredients, keeping the squash skin intact. Season to taste.
6. Spoon mixture back into the spaghetti squash halves
7. Bake at 400 degrees for about 15-20 minutes, or until the insides have heated through. Serve and enjoy!