Italian Artichoke Bake with Basil Cream Sauce

INGREDIENTS

medium Spaghetti Squash (~4 cups)

12 oz

package of frozen artichoke hearts, roughly chopped

3 oz

Organic Sundried Tomatoes In Olive Oil, drained and chopped

1 handful

baby spinach, roughly chopped

egg, whisked

large handful fresh basil leaves

1 cup

Coconut Milk, full fat

1/4 cup

white wine

1/2

lemon, juiced

5 cloves

garlic, minced (used garlic press)

1/2 tsp

Oregano

1/2 tsp

Crushed Red Pepper Flakes

1/2 tsp

salt

1/4 tsp

pepper