If it isn't pre-cut, slice the calamari tubes into thin slices which will make rings and leave the tentacles in tact.
Peel the onion and thinly slice into rings. Peel the zucchini and using a peeler (or food processor if you have one), slice the zucchini into "noodles." I just used a peeler and was able to turn them all in to noodles in about 5 minutes.
Put 1 tablespoon of the butter or coconut oil in a large skillet and add the onion. Saute about 2 minutes until starting to become translucent.
Add the zucchini and another tablespoon of butter/coconut oil and sprinkle with about half of the spices. Saute for another 5-6 minutes over medium heat until the zucchini is just starting to soften. You don't want it too soft at this point and depending on your stove, this may only take 2-3 minutes. If at any point during the cooking liquid starts to accumulate in the pan as it cooks off of the zucchini or mushrooms, carefully pour the liquid off. You should be able to saute and slightly brown the vegetables.
Add the mushrooms and the squid with the last tablespoon butter or coconut oil. Add the rest of the spices. Saute 5-6 minutes or until Calamari is just cooked but not rubbery. Splash with the wine (if using) to de-glaze the pan and add flavor. Saute one minute and remove from heat.
TIPS: You can also toss in 1 cup of pasta sauce at the end if you prefer a tomato based pasta, just omit the wine. If you don't use the tomato sauce, it is excellent garnished with a wedge of lemon to squeeze over the finished "pasta."
Recipe by Wellness Mama® at https://wellnessmama.com/5904/calamari-pasta/