Cheesy Spinach Artichoke Stuffed Spaghetti Squash

Ingredients

• 1 (2 1/2 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

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