Greek Style Spaghetti Squash

From Tiffany Howard

Greek Style Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 TB Vegetable oil

1 onion, chopped

1 clove garlic, minced

1 ½ cups chopped tomatoes

¾ cup crumbled feta cheese

3 TB sliced olives.  (Black or kalamata)

2 TB chopped fresh basil

Preheat oven to 350*.  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.  Sauté onion in oil until tender.  Add garlic, sauté for 2-3 minutes.  Stir in the tomatoes, and cook only until the tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in medium bowl.  Toss with the sautéed vegetables, feta cheese, olives, and basil.

Serve warm.  Serves 6