Loaded Spaghetti Squash from The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life by Matt Frazier and Stepfanie Romine

Ingredients

• ½ cup (130 g) canned or frozen and thawed artichoke hearts, roughly chopped
• ¼ cup (45 g) pitted Kalamata olives, chopped
• 2 roasted red peppers, chopped
• Dried herbs, such as oregano, basil, or fennel
• 1 cup (165 g) cooked chickpeas
• 2 cups (55 g) baby spinach, chopped
• Salt and black pepper
• 1 large spaghetti squash
• 1 cup (250 g) jarred pasta sauce or Weeknight Marinara
• ¼ cup (15 g) sun-dried tomatoes (not packed in oil), chopped
• Chopped basil
• Cashew Cream, optional