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