Cheesy Spinach and Artichoke Stuffed Spaghetti Squash

Fall and squash just go together.  This recipe was recently posted on eatingwell.com.  It is low in carbs and calories.  If you cook the squash in the microwave, it also comes together very quickly.

1 spaghetti squash, cut lengthwise in half
3 T. water
5 oz. baby spinach leaves
1 can artichokes hearts, chopped
4 oz. reduced fat cream cheese, softened and cut into cubes
1/2 c. Parmesan cheese
salt and pepper
crushed red pepper and fresh basil for garnish

Scrape all the seeds out of the squash.  Place the squash cut side down in a baking dish.  Pour in 2 T. water.  Microwave on high 10-15 minutes, or until tender.  Place spinach and 1 T. water and skillet and cook just until spinach wilts.  Drain, and squeeze out any water.  Put spinach, cream cheese, 1/4 c. Parmesan cheese, and artichokes into a bowl.  Scrape the squash our of the shells with a fork.  Mix together with other ingredients in the bowl.  Spoon this mixture back into the spaghetti squash shells.  Sprinkle with remaining Parmesan cheese.  Broil until the cheese is golden.  Sprinkle with a little crushed red pepper and basil.