Preheat oven to 350 degrees. (the meatballs can be cooked at the same time as the squash if needed, start the meatballs about 30 minutes in advance)

Cut the spaghetti squash in half and place, cut side down, onto a baking sheet. Add 2 cups of water to the pan and bake for 30-40 minutes until squash is very tender.

Make the dressing, whisk together oil, vinegar, oregano and thyme. Season with salt and set aside.

When the squash is baked, remove from oven and allow to cool slightly. Using a towel, hold the squash and use a fork to separate the stands of the squash, scraping them into a large bowl.

Add arugula, artichokes and olives to the squash, toss to combine. Pour dressing over squash mixture and toss to coat

To serve, place squash mixture onto a serving plate and garnish with meatballs