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Spinach Artichoke Spaghetti Squash

Deborah, Taste and Tell
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/4 cups

artichoke hearts

3 cups

baby spinach

3 tsp

extra virgin olive oil

4 servings

fresh parsley

3 cloves

garlic

3 oz

low-fat cream cheese

3/4 cup

onion

3/4 cup

parmesan

4 servings

salt and pepper

3/4 cup

shredded mozzarella cheese

1/2 cup

sour cream

1

spaghetti squash