Spaghetti Squash Stuffed with Mushrooms and Spinach

I've been really loving playing with different recipes using spaghetti squash.  This one was pretty tasty.  I had to improvise from the recipe my sister-in-law shared with me because we didn't have artichokes on hand but we had some peppers and mushrooms that I was excited to use up.  This could easily be made a vegetarian dish by switching out the chicken stock for veggie stock.

Let's Get Crafty!
Cook Spag squash in microwave - see how I did this is yesterday's blog post.

Preheat oven to a high broil

On medium heat saute for a couple minutes:
1 medium onion, diced
1/2 pepper, diced (I used red that we had onhand)
1 T EVOO

Keep the veggies coming by adding these and saute another few minutes:
1 1/2 cups sliced mushrooms
1/2 cup chicken stock
(You could use more butter for the mushrooms but I like to save the fat and calories by using chicken stock.  It adds an extra layer of flavor too!)

Once the mushrooms and onions have softened:
4 cups fresh spinach
Pinch of salt

It never ceases to amaze me how much spinach wilts down!  I remember Rachael Ray saying that those blocks of frozen spinach in the freezer aisle was one of the freezer sections best kept saving secrets.  As the fresh spinach from a big bag wilted... this came to mind.

To finish it off with creaminess add these to the veggies:
8 oz reduced fat cream cheese, softened
1/2 cup Parmesan cheese

It seemed to time out perfect that by time the squash was done cooking in the microwave- the stuffing was ready to do some stuffing.

Cut the squash in half and take out the seeds.  Using a fork- scrap strands from the sides.

Divide spinach mixture between the squash halves and broil until browned.  (This was about five minutes.)

Have a great day!