Spinach Artichoke Pesto Spaghetti Squash Bowls

Roasted spaghetti squash stuffed with spinach pesto and marinated artichoke hearts. Grain-free, gluten-free and can easily be made vegan too!

2 medium-size spaghetti squash (approx. 3lbs each)
10 ounces baby spinach (approx. 4 cups packed)
3 garlic cloves
1/2 cup pecans (or other preferred nut)
zest & juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounce jar of marinated artichokes, drained
1 cup shredded Italian blend cheese (or a mix of mozzarella & parmesan)

View the full recipe at Making Thyme for Health →