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Twice Baked Spaghetti Squash with Garlic Cheese
LITTLE BROKEN15Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. spaghetti squash
- 1 cup artichokes (canned, drained + roughly chopped)
- 1 cup baby spinach (fresh, lightly packed, chopped)
- 1/2 cup ricotta (part skim or whole milk)
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 Tbsp. mayo
- 3 garlic cloves (minced)
- 1 tsp. oregano
- 1/4 cup fresh basil (cut into ribbons, plus more for garnish)
- 8 cheese slices (Sargento® Ultra Thin® Provolone)
- red pepper flakes (for serving)
- olive oil
- kosher salt
- black pepper
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