Vegetable Spaghetti With Squash Noodles

• 1 tablespoon sunflower oil
• 1 small onion, chopped
• 8 ounces button mushrooms, chopped
• 1 large zucchini, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon italian seasoning (or more to taste)
• 1/4 teaspoon black pepper
• 1 (26 ounce) jar spaghetti sauce
• 1 (7 1/2 ounce) jar marinated artichoke hearts, chopped
• 4 tablespoons fresh parsley, chopped
• 1 spaghetti squash
• 4 ounces parmesan cheese, grated

1. Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.
2. Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.
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. 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. 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. Place the sauce over the squash strands and top with freshly grated Parmesan cheese.

sunflower oil, onion, button mushrooms, zucchini, garlic, italian seasoning, black pepper, spaghetti sauce, fresh parsley, squash, parmesan cheese

Taken from www.food.com/recipe/vegetable-spaghetti-with-squash-noodles-392694 (may not work)