Spinach Artichoke Spaghetti Squash

Ingrédients

• 4 light creamy Swiss cheese wedges
• 1/2 tasse light sour cream
• 1 cup artichoke hearts
• 4 cups of cooked spaghetti squash
• 3/4 cup shredded part skim mozzarella cheese
• 1/2 tasse grated parmesan cheese
• 2 cuillères à café olive oil
• 3 gousse garlic
• 3/4 onions, chopped
• 3 tasses spinach

Directives

1. In a pan heat oil over medium heat. Add onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add garlic and cook until fragrant, about 60 seconds.
2. Add in the sour cream, Swiss cheese, and half of the Parmesan cheese and stir until the cheese has melted and the mixture is smooth.
3. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Stir in the cooked spaghetti squash.
4. Transfer to a 9x13" baking dish and top with mozzarella and remaining Parmesan.
5. Place under broiler for 2-3 minutes, or until cheese is melted and bubbly. Serve hot.
6. Note: if you save the spaghetti squash halves, instead of using a baking dish, you can add half the mixture to each half of the squash then top with cheese and broil.