Vegetable Spaghetti With Squash Noodles

1. 1

   Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.

2. 2

   Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.

3. 3

   Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes.

4. 4

   Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily.

5. 5

   Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands.

6. 6

   Place the sauce over the squash strands and top with freshly grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.