2 medium spaghetti squash, cut in half lengthwise and seeds removed
1 lb. Italian sausage, cooked and crumbled
1.5 tablespoons olive oil, divided
5 oz. package baby spinach
1 cup canned artichokes, diced
4 oz. cream cheese, diced and softened
1/2 cup grated Parmesan cheese
fresh basil or parsley, for garnish
Preheat oven to 375 degrees. Brush flesh of spaghetti squash with 1/2 tablespoon olive oil and place face-down on a baking sheet; bake for 45 minutes or until squash is fork-tender and strands can easily be removed. When cool enough to handle, remove squash strands from rind and place in a large bowl. (Do not throw away rinds.)
Cook sausage over medium heat until browned and cooked all the way through; remove from pan and place with spaghetti squash in large bowl.
Add 1 tablespoon of olive oil to pan and heat over low to medium heat; add spinach and cook for 4-5 minutes or until spinach is slightly wilted. Remove spinach from pan and add to large bowl.
Add artichokes, Parmesan cheese and cream cheese to bowl; gently stir until all ingredients are well-combined. Stuff spaghetti squash rinds with spaghetti squash mixture.
Bake at 350 degrees for 25-30 minutes until all ingredients are warmed and top is slightly browned.