Directions

1. Mediterranean Stir Fry
2. (NOTE: If making the spaghetti squash with the stir fry, prepare it first so it can be roasting in the oven while you make the stir fry - See below for directions). Heat the oil in a large pan on medium-high heat. Add only ⅓ of the yellow onion (reserving the rest for the ground meat), and cherry tomatoes - sauté for 4-5 minutes, until the tomatoes are blistered, and saucy. Add ½ of the minced garlic and stir another minute.
3. Add the spinach and white parts of the green onion. Stir for another 2-3 minutes, until the spinach has wilted. Remove these veggies to a plate.
4. Add the rest of the yellow onion, the rest of the minced garlic, *then add the ground meat. Sprinkle the oregano, basil, salt, pepper and (if using) crushed red pepper, to the meat. Use a spatula to break up the meat. Cook the ground meat until it's browned, then drain off any excess grease. *TIP: If using ground turkey instead of ground beef, make sure to add a drizzle of olive oil to the pan before adding the meat. Also, I tend to use a little more seasoning when using ground turkey.
5. Transfer the veggies back to the pan, add the green parts of the green onion, artichoke hearts and stir until warmed through. Fold in the crumbled feta, (If I’m being completely transparent, I tend to use a little more than 2 TBSP), then plate on top of the shredded spaghetti squash. Garnish with fresh grated parmesan cheese before serving. (Optional).
6. blank
7. Preheat your oven to 400F. Carefully slice the spaghetti squash in half lengthwise with a sharp knife. Note: I slice the bottom of one end off first, so that I can stand it upright. This makes it easier the press the knife down through the middle of it!
8. Use a large spoon to scoop out the seeds.
9. Coat the inside of the spaghetti squash with olive oil and sprinkle with salt, pepper, and Italian seasoning.
10. Turn the spaghetti squash upside down on a baking tray. (Make sure to spray your tray or line it with parchment paper first). Cook for 40-50 minutes, depending on the size. You'll know it's done when the top of the spaghetti squash can be easily pierced with a knife and the underside edges have become golden.
11. Let the spaghetti squash cool to the touch, then use a fork to scrape the inside to create long strands of spaghetti squash noodles. (I usually wait to do this until the stir fry is ready). NOTE: Spaghetti squash is best slightly al dente, rather than overcooked and mushy.