Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash - 30 minute

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

1 (2 ½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

3 tablespoons water, divided

1 (5 ounce) package baby spinach

1 (10 ounce) package frozen artichoke hearts, thawed and chopped

4 ounces reduced-fat cream cheese, cubed and softened

½ cup grated Parmesan cheese, divided

¼ teaspoon salt

¼ teaspoon ground pepper

Crushed red pepper & chopped fresh basil for garnish

Note: Ingredients may have been altered from the original.

Directions at eatingwell.com

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