Low-Carb Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta

Directions

Preheat oven to 400F/200C. Poke several holes in the skin of the squash with a sharp knife , then put the whole spaghetti squash into the microwave and cook on high power for 5 minutes. Cut squash into four lengthwise pieces, scrape away seeds and discard, brush the surface with olive oil, and sprinkle with Italian Herb Seasoning . Put squash on a baking sheet that’s been sprayed with non-stick spray and roast 45 minutes Let squash cool until you can handle it. While squash roasts, drain and cut up artichoke hearts, cut cherry tomatoes and olives in half, cut up the mushrooms, onions, and zucchini, thinly slice the green onions, and crumble the Feta. Mix the stock with the vinegar. You want all these ingredients prepared when you start to saute. When squash is fully roasted and has started cooling so you can shred it apart, heat 2 tsp. olive oil in a non-stick frying pan with high sides Saute mushrooms over medium-high heat until they’re browned and all the liquid has evaporated. Remove mushrooms to a plate. Add 2 tsp. more olive oil and heat, then saute the onions and zucchini about 5 minutes, until they’re starting to get lightly brown. Add the minced garlic and Italian herb blend and cook about 2 minutes more. Pour in the stock/vinegar mixture, turn heat to medium, and cook about 2 minutes, then add mushrooms back to the pan. Then add the cherry tomatoes, olives, and artichoke hearts and cook about 2 minutes more As soon as it’s cool enough to handle shred the spaghetti squash flesh apart with a fork and discard the skin. When all vegetables are heated, gently mix in the spaghetti squash. Then mix in the 3/4 cup of Feta. Season to taste with salt and fresh ground black pepper. Arrange on a serving dish and sprinkle with the remaining Feta and sliced green onions. Serve hot.