Name: Spaghetti Squash with Creamy Spinach-Artichoke Sauce, Basil & Parmesan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) jars Alfredo sauce; 3 (170 ml) jars artichoke hearts, marinated; 1 small pkg fresh basil; 1 ½ (454 g) bags frozen chopped spinach; 1 ½ cups Parmesan cheese, shredded; 3 medium spaghetti squash; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Spaghetti Squash with Creamy Spinach-Artichoke Sauce, Basil & ParmesanSpaghetti Squash with Creamy Spinach-Artichoke Sauce, Basil & Parmesan — a 45-minute lunch recipe with 11 ingredients, serving 6.Ingredients

1 ½ (454 g) jars Alfredo sauce

3 (170 ml) jars artichoke hearts, marinated

1 small pkg fresh basil

1 ½ (454 g) bags frozen chopped spinach

1 ½ cups Parmesan cheese, shredded

3 medium spaghetti squash

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash, dry, and trim each squash, then halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil, then season with salt and pepper. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

Meanwhile, place Alfredo sauce, spinach, and spices in a large pot. Bring to a simmer over medium-high heat, stirring occasionally.

While the sauce comes to a simmer, drain and roughly chop artichoke hearts. Add to the pot with the sauce.

Wash, dry, and pick basil leaves off the stems; roll up crosswise and thinly slice into ribbons.

Once the sauce is simmering, add Parmesan and half of the basil to the pot, then stir to combine. Remove from heat and cover to keep warm. (Reserve remaining basil for serving.)

When the squash is done, remove from the oven and allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand.)

To serve, divide spaghetti squash between plates or bowls; top with spinach-artichoke sauce, additional Parmesan, and reserved basil. Enjoy!

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