Spaghetti Squash with Stuffed "Meatballs" and Baked Artichokes

I love spaghetti and meatballs but I don't eat meat anymore, I am trying this whole low carb thing, so how do you solve this? Spaghetti squash! So this is what I came up with. 


What you need:
-Left over mix from Veggie Burgers (2 patties)
-Tofu ricotta
-Vegan Pesto
-1 Spaghetti Squash
-1 Jar Pasta Sauce
-2 Shallots
-Italian Herb Seasoning
-2 Artichokes
-4 Tbsp crushed garlic
-2 Tbsp dried basil
-1 Large lemon
-Salt
-Olive Oil

For the Squash

1. Preheat oven to 400F
2. Cut the squash in half
3. Remove seeds and place squash, cutside down on a baking sheet
4. Bake for 30-40 minutes until a knife can easily puncture through the skin of the squash.
5. Let cool, and remove insides with a fork so it resembles spaghetti
6. In a large saute pan, saute shallots until tender.
7. Add squash and sauce a cook with italian seasoning until flavors are incorporated.
   

To Form the Meatballs

1. Take a large spoonfull of the mixture and flatten into a disk.
2. Once you have the disk form place a small spoonfull of either the "ricotta" or pesto in the middle of the disk and fold the edges over, re-shape into balls
3. Once all the mixture is used, place the "meatballs" in a skillet with oil and brown, once brown place in a 350F oven until ready to eat.

For the Artichokes

1. Preheat oven to 450F
2. Trim, halve, and clean the artichokes
3. Mix garlic, lemon juice, basil, and olive oil in a bowl.
4. Place artichokes in a baking dish and coat with the garlic mixture.
5. Place artichokes, cutside up in the baking dish, cover with tinfoil
6. Bake for 40-50 minutes
7. No need for dip, the flesh just melts away!