This artichoke casserole really is the perfect transition meal from winter into early spring. I love the way the spaghetti squash, a winter vegetable (technically fruit), tastes with these lively spring and summer-time flavors. The rest of the casserole is made using frozen artichoke hearts (so much better than canned), fresh baby spinach, sun-dried tomatoes packed in oil, and spaghetti squash. There’s an egg mixed in as well to help hold the dish together. I hope that after eating this, you’ll have a little spring to your step 😉 (couldn’t resist throwing in a little spring-time pun). Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
