Serves 4


Recipe Source - Chef Mitch Maier

Prep Time - 50 Minutes

Cook Time - 45 Minutes

Total Time - 1 Hour 35 Minutes





large spaghetti squash (about 3 pounds)

1 tsp. olive oil

1/2 tsp. Italian Herb Blend

8 oz. brown Crimini mushrooms (also called Baby Bellas), cut into quarters or thick half slices

2 tsp. + 2 tsp. olive oil

1 cup chopped onion

medium zucchini, cut in quarters lengthwise and then thickly sliced

2 tsp. minced garlic

1 T Italian Herb Blend

1 tsp. dried oregano

1 cup cherry tomatoes, cut in half

1/2 cup black or Kalamata olives, cut in half

1 can (about 15 oz.) artichoke hearts, drained and cut in half or quarters

1/2 cup chicken stock

2 tablespoon Chef Mitch Maier Black Garlic Sauce & Marinade

salt and fresh ground black pepper to taste

3/4 cup + 1/4 cup crumbled Feta

1/4 cup thinly sliced green onions for garnish (optional, but good)






Preheat oven to 400F. Poke several holes in the skin of the squash with a sharp knife, like you would with a baked potato (so steam can escape), then put the whole spaghetti squash into the microwave and cook on high power for 5 minutes.  (This makes the squash easier to cut and starts the cooking process.  If you don’t have a microwave or don’t want to do this, just cook the squash slightly longer in the oven.) Cut squash into four lengthwise pieces, scrape away seeds and discard, brush the surface with olive oil, and sprinkle with Italian Herb Seasoning (affiliate link). Put squash on a baking sheet that’s been sprayed with non-stick spray and roast 45 minutes (or slightly longer if you didn’t microwave.) Let squash cool until you can handle it. While squash roasts,  drain and cut up artichoke hearts, cut cherry tomatoes and olives in half, cut up the mushrooms, onions, and zucchini, thinly slice the green onions, and crumble the Feta. Mix the stock with the Black Garlic Sauce & Marinade.  You want all these ingredients prepared when you start to saute. When squash is fully roasted and has started cooling so you can shred it apart, heat 2 tsp. olive oil in a non-stick frying pan with high sides (big enough to hold all the ingredients.) Saute mushrooms over medium-high heat until they’re browned and all the liquid has evaporated. Remove mushrooms to a plate. Add 2 tsp. more olive oil and heat, then saute the onions and zucchini about 5 minutes, until they’re starting to get lightly brown. Add the minced garlic and Italian herb blend and cook about 2 minutes more. Pour in the stock/Black Garlic Sauce & Marinade mixture, turn heat to medium, and cook about 2 minutes, then add mushrooms back to the pan. Then add the cherry tomatoes, olives, and artichoke hearts and cook about 2 minutes more (just until all the vegetables are heated though.) As soon as it’s cool enough to handle (probably while the onions and zucchini are cooking) shred the spaghetti squash flesh apart with a fork and discard the skin. When all vegetables are heated, gently mix in the spaghetti squash. Then mix in the 3/4 cup of Feta.Season to taste with salt and fresh ground black pepper. Arrange on a serving dish and sprinkle with the remaining Feta and sliced green onions. Serve hot.


To Order Chef Mitch Maier Black Garlic Products --


Low-Carb Mediterranean Spaghetti Squash Sauteed with Black Garlic Sauce, Vegetables and Feta ​