Submitted by: James
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Read in: 45 Minutes
Servings: 6
“The strands of a baked spaghetti squash are tossed with feta cheese, sautéed vegetables, olives, and basil.”
Ingredients:
| 1 spaghetti squash, halved lengthwise and seeded2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced | 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese3 tablespoons sliced black olives 2 tablespoons chopped fresh basil |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. |
| 2. | 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. |
| 3. | Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. |
| 4. | Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm. |
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