Ingredients

• 2 small spaghetti squash (halved lengthwise and seeds removed)
• 1/4 cup extra virgin olive oil (divided)
• salt and pepper
• 1 cup chopped and drained canned artichoke hearts (about 7oz can/jar)
• 1 cup frozen chopped spinach
• 1 1/4 cup freshly grated pecorino romano (divided (*see note))
• 2 tablespoons chopped sun-dried tomatoes
• 8 ounces tomato sauce
• 2 tablespoons
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/3 cup gluten-free breadcrumbs (**see note)