I was the pickiest eating child in the universe. Chicken tenders, macaroni & cheese, & Dunkaroos were my diet staples.

I’d probably have 18 clogged arteries if it weren’t for those darn Flinstone Gummies I was force fed – lifesavers, I tell you.

One time, my dad decided he was sick of making me different meals every night so he put a hamburger on my plate… The AUDACITY! You would have thought he put a grilled kitten in front of me. I kicked & screamed & cried & there might have been a rolling around on the floor scene. I’m fuzzy on the details.

If you would have told my 8-year-old self I’d one day be eating artichokes & squash that wishes it was spaghetti, I would have fainted.

Don’t feed this to your kids – they won’t eat it.

Time: 1 hour (prep + cooking) | Serves: 2 (2 halves)

Ingredients:

• 1 spaghetti squash, halved + seeded
• 1 cup of water
• 1 onion, diced
• 1 tbsp of garlic, minced
• 1 cup of low fat cream cheese
• 1/2 cup of grated parmesan cheese
• 1/2 cup of marinated artichokes
• 1 cup of spinach leaves
• 1/2 cup of shredded mozzarella
• 1 tbsp. of olive oil
• S+P, to taste

How to:

• Preheat oven to 400 degrees
• Pour water into a baking dish and add squash, face up, to the dish
• Roast for 35 minutes or until fork tender
• Heat olive oil over medium heat in a large skillet
• Add onion + garlic, cook until tender, about 6 minutes
• Add cream cheese + parmesan, cook until smooth and combined
• Add artichokes + spinach + S+P, cook until spinach is wilted
• Stuff mixture into each squash halve, stirring to combine with spaghetti squash strings
• Sprinkle each with equal amounts of mozzarella
• Broil for 4-5 minutes or until cheese is melted and golden brown
• Dig in!