6 oz Marinated artichoke hearts, -undrained 4 c Cooked spaghetti squash 1 Zucchini, cut into thin -strips 1 Carrot, scraped and cut into -thin strips 2/3 c Chopped sweet red pepper 4 oz Shredded mozzarella cheese 2 tb Grated Parmesan cheese 1/4 c Rice vinegar 1 tb Dry mustard 1 tb Chopped fresh oregano 1 tb Chopped fresh basil 1 tb Chopped fresh parsley 1 tb Finely chopped onion 1 tb Capers, drained and crushed 2 tb Vegetable oil 2 tb Red wine vinegar 1 ts Dry white wine (optional) 1 Clove garlic, minced Drain artichokes, reserving marinade, coarsely chop artichokes Combine artichokes, spaghetti squash, and next 5 ingredients in a large bowl, set aside. Combine reserved marinade, rice vinegar, and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over vegetables. Cover and chill 8 hours.
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This Spaghetti Squash Pasta recipe is delicious. It's got a very fresh taste with all living ingredients. The Roasted Tomatoes recipe is listed below and it's what really sets this squash off. If you're interested in perfectly fried Zucchini, check out my recipe below as well.
Roasted Tomatoes:
Fried Zucchini:
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