2lbs Shredded Spaghetti Squash - you can buy already shredded
15 oz canned tomatoes - no salt added - drained
1/2 Jar of Castelvetrano olives (you can sub any but these are THE best tasting)
2 firm but ripe avocados - sliced and removed from skin
3 garlic cloves - minced
3-4 swigs of olive oil
Himalayan sea salt and black pepper
Squeeze the liquid out of the squash using a cheesecloth or kitchen towel. Place the squash on the towel for 30 minutes allowing the remaining liquid to seep into the towel. Squeeze the liquid out periodically. This "drying out" process will allow the squash to actually saute' instead of stew. The flavor and texture you get with dried squash is far superior. Trust me...the time is worth it.
In a wok or saute' pan, heat the olive oil on medium-high heat for 2 minutes. Add the minced garlic and allow to become fragrant, opaque and slightly brown. Add the squash to the pan. It will begin to steam. Resist the urge to stir too much and allow the squash to get firm and the remainder of the liquid to evaporate. Once it begins to slightly brown, stir every few minutes. 12-15 minutes or so it will become slightly crispy. Add tomatoes to the pan and simmer for 3-4 minutes - until most of the juice is evaporated.
Remove from heat. Stir in olives, and salt and pepper. Top with avocado.