|Servings||Prep Time||Cook Time|
|6||10 mins||20 mins|
|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.|
There are 197 calories in 1 serving of Spinach Artichoke Spaghetti Squash.
Calorie split: 47% fat, 30% carbs, 23% protein.
|Serving Size||1 serving|