Sun-dried Tomato & Artichoke Spaghetti Squash
Preheat oven to 400F and line baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and coat with 2 tablespoons of olive oil. Sprinkle with sea salt and pepper. Place squash face-down on baking sheet and roast for about 50-60 minutes or until soft.
While squash is cooking, make your sauce. Finely chop the sun-dried tomatoes and artichoke and set to side. Add 2 tablespoons olive oil in a sauce pan and heat the pan on low/medium heat. Add garlic and cook for about 30 seconds. Add artichoke, sun-dried tomatoes, oregano, and basil, and stir, ensuring all ingredients are mixed together well. Sprinkle with salt and pepper to taste.
Add the artichoke, sun-dried tomato mixture to a small food processor or nutribullet, adding the remaining olive oil and water. Blend until creamy.
Once squash is done cooking, allow it to cool for 10 minutes. Then, scrape the squash with fork to get out the spaghetti squash strands.
Add squash strands and artichoke, sun-dried tomato mixture back into the saucepan and cook at low/medium heat. Mix squash and sauce together until completely blended.