Spaghetti Squash with Oyster Mushrooms and Artichoke Pesto Tomato Sauce

We had this as a first dinner after getting back from Labor Day. While we didn't eat as unhealthy as we usually do on family vacations*, it was nice to have something healthier and lighter and full of veggies when we got home. It's not the prettiest because of the mushrooms darkening the sauce to a muddier color but this isn't a dinner party meal anyway.

This recipe is a bit seasonally confused. Winter/fall spaghetti squash and artichokes, summer tomatoes and seasonless oyster mushrooms.  Our Harris Teeter stocks spaghetti squash year round and with the freezer and canning most stores stock artichoke hearts in some form. The tomatoes came from my aunt's garden and the mushrooms from the HT produce section but normally I would use mushrooms from the mushroom stand at the farmer's market (found out it is/was ranked top in the country in it's size category- totally deserved, it has a fantastic selection.)

Here's what you need:
6 tablespoons of  The Lean Clean Eating Machine's Lemon Artichoke Pesto (we had them frozen in ice cube form from another dinner, used 3 ice cubes)
1 large spaghetti squash
Olive oil
Italian Herb Mix
Dried Basil
Salt
Pepper
Onion powder
Garlic powder
1 lb oyster mushrooms, shredded into large chunks
4 cups grape tomatoes, halved (I added in some mystery tomatoes, chopped)*
1 T butter (or butter substitute)
3 cloves garlic, minced
Nutritional yeast

1. Roast spaghetti squash (I use Oh She Glows' method but used salt, pepper, Italian herb mix, dried basil, garlic powder, and onion powder) and then shred the squash when roasted
2. At about 35 minutes into the roasting, prepare the sauce
1. In a pot throw in tomatoes and oyster mushrooms with a little olive oil, butter (substitute), and garlic.
2. Sauté until mushrooms are cooked and release liquid.
3. Toss in pesto to the pan until enough sauce is created that you have enough for your liking, taste and add nutritional yeast if desired
3. Toss all ingredients together in the pan/pot, let sit for a minute for the flavors to meld, and serve. Top with nutritional yeast or shredded cheese if desired (I had nutritional yeast, DH had some mozzarella)

*This might have been that I cooked 2/3 of the dinners there. And did the majority of the grocery shopping. I like feeling like I'm a contributing adult (as much as family members fuss about the fact we still have student loans to pay off, we really are okay guys, really. )
**If you get them in season, careful. We started to run low as I kept snacking on them while preparing the mushrooms. The tomatoes were *so* sweet. Even the larger mystery variety that I tossed in (my aunt grew several varieties this summer, the grape were a surprise and I didn't get the names of all the ones she grew, I know Heinz and Big Boy were among them) were great examples of why you buy use in-season when possible.