Mediterranean Spaghetti/Spaghetti Squash

Servings: 3

• 1 Spaghetti Squash cooked or spaghetti cooked per package

• 1 can quartered artichokes (roughly chopped)

• 1/2 cup (or less depending on preference) sliced Kalamata olives

• 1tbsp capers

• 1/2tsp caper juice

• 2 handfuls fresh spinach

• 1 small zucchini chopped

• 1/4cup pine nuts roasted

• 1tsp garlic

• 1tsp Italian seasoning

• Juice from 1 lemon

• 1 yellow onion diced

• 1/2 cup chopped cherry tomatoes

• 2 cups chopped mushrooms (I used oyster but can use any variety)

• Fresh Parmesan or feta to top

• 1/4 cup fresh basil chopped to top

• 1.5tbsp olive oil

1. Add EVOO to pan and then add onions. Saute for about 5 minutes.

2. Add mushrooms, zucchini, tomatoes, artichokes, Italian seasoning, and garlic. Sauté for 5-7 minutes.

3. Add artichokes, olives, capers, lemon juice and caper juice. Sauté an additional couple minutes until well combined and warmed

4. Add spinach and mix until wilted

5. Add cooked pasta/spaghetti squash to plate and top with vegetable mixture. Then top with feta/parmesan, roasted pine nuts and fresh basil