Spaghetti Squash
- 1 spaghetti squash, halved lengthwise and seeded
- 2 T olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 C chopped tomatoes
- 3/4 C crumbled feta cheese
- 3 T sliced black olives
- 2 T chopped fresh basil
Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.