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Spaghetti Squash with Feta
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| 1 spaghetti squash, halved lengthwise and seeded | |
| 2 tablespoons | vegetable oil |
| 1 | onion, chopped |
| 1 clove | garlic, minced |
| 1 1/2 cups | chopped tomatoes |
| 3/4 cup | crumbled feta cheese |
| 3 tablespoons | sliced black olives |
| 2 tablespoons | chopped fresh basil |
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Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
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