Cook the Spaghetti Squash:

• Preheat the oven to 375℉ degrees. Slice the squash in half and season the inside with olive oil, salt, and pepper. Line a baking sheet with parchment paper or aluminum foil and place the squash cut-side down. Roast for 30-45 minutes. I usually check on it after 30 minutes and do a fork test (take a fork and try to pierce the skin). If it pierces through easily, it is done.
• Let the squash cool for 10-15 minutes, until you can safely handle it. Take a fork and gently shred the spaghetti strands. Put these in a bowl and set aside.
• In a large skillet over medium-high heat, sauté your onion and garlic in olive oil, season with salt, and cook until the onion is translucent, 3-5 minutes.
• Add your artichokes and spaghetti squash and mix well with the onion and garlic.
• Add the chickpeas, sun-dried tomatoes, basil, red pepper flakes, salt, and pepper. Mix well.
• Stir in the spaghetti sauce. Then, add fresh spinach and stir all together until the spinach is wilted. Season with salt and pepper.
• Serve warm topped with parmesan (or vegan parmesan) alongside a fresh green salad!