| 1. |
In a pan heat oil over medium heat. Add onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add garlic and cook until fragrant, about 60 seconds. |
| 2. |
Add in the sour cream, Swiss cheese, and half of the Parmesan cheese and stir until the cheese has melted and the mixture is smooth. |
| 3. |
Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Stir in the cooked spaghetti squash. |
| 4. |
Transfer to a 9x13" baking dish and top with mozzarella and remaining Parmesan. |
| 5. |
Place under broiler for 2-3 minutes, or until cheese is melted and bubbly. Serve hot. |
| 6. |
Note: if you save the spaghetti squash halves, instead of using a baking dish, you can add half the mixture to each half of the squash then top with cheese and broil. |
