Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

vegetarian stuffed spaghetti squash

1 (2 ½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed

3 tablespoons water, divided

1 (5 ounce) package baby spinach

1 (10 ounce) package frozen artichoke hearts, thawed and chopped

4 ounces reduced-fat cream cheese, cubed and softened

½ cup grated Parmesan cheese, divided

¼ teaspoon salt

¼ teaspoon ground pepper

Crushed red pepper & chopped fresh basil for garnish

Directions at eatingwell.com

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