Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

INGREDIENTS

(2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

3 tbsp

water, divided

1 5 ounce package

baby spinach

1 10 ounce package

frozen artichoke hearts, thawed and chopped

4 oz

reduced-fat cream cheese, cubed and softened

1/2 cup

grated Parmesan cheese, divided

1/4 tsp

salt

1/4 tsp

ground pepper

Crushed red pepper & chopped fresh basil for garnish