Spinach-Artichoke-Cheese Stuffed Spaghetti Squash

Fancy enough for a party but fast enough* for a weeknight? Count. me. in. This spaghetti squash not only came with a stunning presentation in its shell, but was rich and creamy with surprisingly little cheese - leaving you feeling indulgent and healthy all at once. I'll definitely be making it again!

*Fast enough... a relative term. These days, I aim for meals that can be on the table less than 30 minutes after starting them. With a full-time job and two little ones at home, evenings are always a rush and if healthy food can be served quickly, then everyone is happier. In this case, though, I actually cheated. I work at home and popped the squash in the oven a while earlier to let it roast. This took all of two minutes and the rest waited until dinner time. I really many may not have that luxury. However, rest assured! If you do not have time to do that, I'm including some notes with a microwave shortcut. It will work just fine, but if you are able to go my route, the roasting really will lend an extra caramelization and depth of flavor that makes it worth it.

Time: 1 h 15 (25 min active time).. or 35 min if using microwave method

Spinach-Artichoke-Cheese Stuffed Spaghetti Squash

Ingredients:
1 spaghetti squash
2 tsp olive oil
10 oz baby spinach
10-oz package frozen artichoke hearts, thawed and chopped
5 oz garlic-herb boursin
1/2 tsp black pepper
1/4 c grated pecorino romano

Get your oven pre-heating to 400 degrees. Cut your spaghetti squash in half and scoop out all of the seeds. Place, cut sides down, on a rimmed baking sheet. Bake 40-50 minutes. (No time for roasting? Place the squash, cut side down, in a microwave-safe dish and add a couple tablespoons of water. Microwave uncovered for 10-15 minutes.) When it's done, flip over to cool so that it cools more quickly.

Heat a large pan over medium heat. Add the olive oil, swirling to coat. Add the spinach and cook 2-3 minutes or just until wilted. Add the thawed, chopped artichoke hearts to let them lightly brown a little for another 1-2 minutes. Remove from heat and put in a large bowl.

Then, when the squash is done and cool enough to handle, use a fork to scrape all of the spaghetti squash strands from the shell. Add to the bowl with artichokes and spinach. Leave the shells on the baking sheet.

Add the boursin (might want to crumble it in) and black pepper to the bowl and toss well to mix everything. Divide the mixture between the two squash shells, stuffing them like you would a baked potato. Sprinkle the pecorino romano over the top.

Broil for 3 minutes or until the cheese is lightly browned. Or, if you're like me and prepped the squash well in advance, bake for 10 min first to re-heat and then broil. Enjoy!