Ingredients
Directions:
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Preheat the oven to 375 F. Carefully stab the spaghetti squash a few times with a knife and microwave it for 3 minutes. Once it’s cooled enough to handle, cut the stem and then cut the squash in half lengthwise.
- Remove the seeds, drizzle with salt and pepper, and then bake the squash cut side down for 35-40 minutes and tender.
- Once cool enough to handle, use a fork to scrape the tender squash into strands. Add the strands to a large mixing bowl.
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Meanwhile, place the shallot, sautéed spinach, artichoke hearts, and garlic into a food processor and blend until combined.
- Add in the mayo, yogurt, and cheese. Blend until well combined, and then transfer the bowl of spaghetti squash strands.
- Toss to combine and then fill the spaghetti squash skins with the mixture, adding more salt and pepper as needed.
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Increase the oven temperature to 425 F and bake the spaghetti squash boats for 20-25 minutes. Serve immediately and enjoy!
