Tapas Thursdays: Roasted Spaghetti Squash topped with Mediterranean Vegetables

For this week's Tapas Thursday, I wanted to use some fresh vegetables from the garden and also incorporate a Mediterranean flavor based.  You will LOVE this dish.

1 medium spaghetti squash, washed, halved lengthwise and seeds removed

1 T. olive oil

1 medium zucchini, trimmed and chopped

1 medium yellow squash, trimmed and chopped

1 medium yellow onion, chopped

1. t. chopped garlic

1 can artichoke hearts, drained and chopped

10 - 12 Kalamata olives, pitted and halved

1 T. capers

1 medium tomato, chopped

a few grinds of black pepper

1/2 t. McCormick's Mediterranean Seasoning Blend

a few sprigs of fresh oregano

Cut the spaghetti squash in half lengthwise.

Scrape out all the seeds.

Preheat oven to 375 degrees and place halved squash cut side down in a baking dish.  Let roast 30 - 35 minutes until the squash is easily pierced with a knife.

Carefully turn the squash over and, using two forks, gently pull the strands of "spaghetti" loose from the outside covering of the squash.

Continue until you have all the cooked squash loosened.

Place in a serving dish.

In a medium skillet, over medium high heat, warm olive olive and begin adding ingredients in the order listed until the vegetables are tender, but not mushy. Gently spoon over the spaghetti squash noodles and garnish with the oregano. Serve immediately.