- 1 Spaghetti Squash, sliced lengthwise and seeded
- 2 TBSP Vegetable Oil
- 1 Onion, chopped
- 1 TBSP Garlic, minced
- 1 1/2 C Tomatoes, chopped (I used Campri Tomatoes, but any will do)
- 3/4 C Feta Cheese, crumbled
- 1 Small Can Sliced Black Olives, drained
- 2 TBSP Fresh Basil, chopped
Preheat the oven to 350 degrees and line a baking sheet with foil. Spray the foil with non-stick spray. Place the spaghetti squash cut side down on the prepared baking sheet and bake for 30 minutes or until a sharp knife can easily cut through the rind.
Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion until tender; then add the garlic and saute 1-2 minutes more. Add the tomatoes and cook just until they're warm.
After the squash has cooled enough to handle, use a large spoon to scrape the stringy pulp of the squash. Add the squash to the skillet and toss with the onion mixture. Add the remaining ingredients and toss to combine. Serve warm.