Spinach Artichoke–Stuffed Butternut Squash
Ingredients
- 1 medium butternut squash ( 3 pounds ), halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil , divided
- 8 ounces baby spinach
- 1 (12-ounce) package frozen artichoke hearts , thawed and chopped (about 1½ cups )
- ¾ cup Parmigiano-Reggiano cheese , divided
- ½ cup shredded low-moisture part-skim mozzarella cheese , divided
- 4 ounces cream cheese , cubed and softened (about ½ cup )
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- Crushed red pepper, small fresh basil leaves and/or balsamic glaze for garnish (optional)
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