Low-Carb Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta

Ingredients

• 1 large spaghetti squash
• 1 tsp. olive oil
• 1/2 tsp. Italian Herb Blend
• 8 oz. brown Crimini mushrooms, cut into quarters or thick half slices
• 2 tsp. + 2 tsp. olive oil
• 1 cup chopped onion
• 1 medium zucchini, cut in quarters lengthwise and then thickly sliced
• 2 tsp. minced garlic
• 1 T Italian Herb Blend
• 1 tsp. dried oregano
• 1 cup cherry tomatoes, cut in half
• 1/2 cup black or Kalamata olives, cut in half
• 1 can artichoke hearts, drained and cut in half or quarters
• 1/2 cup chicken stock
• 2 T balsamic or sherry vinegar
• Salt and fresh ground black pepper to taste
• 3/4 cup + 1/4 cup crumbled Feta
• 1/4 cup thinly sliced green onions for garnish

Directions

1. Heat the oven to 400F/200C. Use a sharp knife to pierce the squash skin in several places, then microwave the whole spaghetti squash on high for 5 minutes so it softens a bit and is easier to cut. If you are skipping the microwave, plan to leave it in the oven a little longer.
2. Slice the squash lengthwise into four pieces, scoop out the seeds and throw them away, then coat the cut sides with olive oil and scatter on the Italian Herb Seasoning. Set the pieces on a baking sheet coated with non-stick spray and roast for 45 minutes, adding a little extra time if the squash was not microwaved first.
3. Set the roasted squash aside until it is comfortable to handle. While it cooks, drain and cut the artichoke hearts, halve the cherry tomatoes and olives, prep the mushrooms, onions, and zucchini, slice the green onions thinly, and crumble the Feta. Stir the stock and vinegar together so everything is ready before the sautéing starts.
4. Once the squash is done and cooling enough to pull into strands, warm 2 tsp. olive oil in a high-sided non-stick frying pan that can fit the whole mixture. Cook the mushrooms over medium-high heat until they brown and any released moisture cooks off, then transfer them to a plate.
5. Add the remaining 2 tsp. olive oil to the pan and let it heat. Cook the onions and zucchini for about 5 minutes, until they begin to take on a little color. Stir in the minced garlic and Italian herb blend and cook for about 2 minutes longer.
6. Add the stock and vinegar mixture, reduce the heat to medium, and let it cook for about 2 minutes. Return the mushrooms to the pan, then stir in the cherry tomatoes, olives, and artichoke hearts and cook for about 2 minutes more, just until the vegetables are warmed through.
7. When the squash is cool enough to touch, likely while the onions and zucchini are cooking, use a fork to pull the flesh into strands and discard the skin. Once the vegetables are hot, fold the spaghetti squash in gently.
8. Stir in the 3/4 cup of Feta, then add salt and fresh ground black pepper to taste. Transfer to a serving dish and top with the remaining Feta and the sliced green onions. Serve hot.