Cheesy Chicken Chorizo, Spinach and Mushroom Stuffed Spaghetti Squash

The photo on the Eating Well site is much nicer than mine because, of course, I forgot to photograph it after baking (I’m that kind of food blogger).

I added my changes and additions in italics.

1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
1 package bulk chicken chorizo
1 onion, chopped
3 cloves garlic, minced
1 (5 ounce) package baby spinach (I used an half pound share from Babb’s)
1 (10 ounce) package frozen artichoke hearts, thawed and chopped (I used an 8oz. share of shiitake mushrooms)
4 ounces reduced-fat cream cheese, cubed and softened (I used 2T. mascarpone, but will use chevre in the future)
½ cup grated Parmesan cheese, divided (I used chunks of cheese, both Goat Gouda and fresh Mozzarella, and didn’t measure)
Kraft Grated Parmesan Shredded Parmesan Cheese 7 Oz
¼ teaspoon salt (I used more like a teaspoon of salt and pepper)
¼ teaspoon ground pepper
Crushed red pepper & chopped fresh basil for garnish (I wish I had fresh basil)

1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)

2. Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.

>> I cooked the chorizo in a cast-iron skillet (if you use pork, you may want to skim the fat before adding more to your skillet) with onion. When mostly cooked, I added mushrooms and garlic and cooked until starting to brown. Added spinach and mascarpone cheese.

Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, ¼ cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

I used a fork to loosen the squash, but didn’t remove it from the shell. Added chunks of gouda to the squash halves before filling with the stuffing. Topped with mozzarella and broiled.