Ingredients

The following ingredients have 2 Servings
  • 1 medium sized spaghetti squash
  • 2-3 Tbsp. olive oil
  • 1 to mato (diced)
  • 1 6-oz jar artichoke hearts
  • 1/2 cup shredded mozzarella cheese (plus a little extra for topping)
  • 1 10-oz container La Terra Fina Spinach & Parmesan Dip and Spread
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic powder

Instruction

  • Preheat oven to 400ºF.
  • Half squash and scoop out any seeds. Pour olive oil in the insides of squash and spread around. Place the oiled inside down on a cookie sheet and bake for 20-30 minutes, until the insides easily shred when you use a fork (the bigger the squash, the longer the cooking time).
  • When the insides shred easily with a fork, pull out and set aside to cool. When cool enough to handle, gently shred the insides of both the squash and place in a bowl.
  • Add in the tomato, artichoke hearts, mozzarella cheese, La Terra Fina dip, salt, pepper and garlic powder.
  • Fill both halves of spaghetti squash with filling mixture and top with a little extra cheese.
  • Bake at 400ºF for about 15-20 minutes, or until the insides have heated through and the cheese has melted completely. Serve and enjoy!