Spinach and Artichoke imPASTA!
1 medium onion – chopped
1 jar artichoke hearts
2 cups spinach – chopped
¼ cup parmesan cheese – grated
8 oz cream cheese
2 tsp Kosher salt
½ tsp ground black pepper
2 imPASTA! rings – shredded and squeeze to remove excess moisture
1. In a saucepan pan over medium heat, sweat onions until translucent.
2. In a microwave-safe bowl, add spinach and microwave on high heat for about a minute, until wilted.
3. Drain artichoke hearts and mix with wilted spinach and cream cheese, parmesan, salt, and pepper in the saucepan at a low heat, mix until melted.
4. Add imPASTA! until well combined and spaghetti squash is evenly coated. Serve hot.
Nutrition Facts per serving: Calories 500, Fat 19g, Fiber 7g, Total Carbohydrates 32g, Sugar 15g