1 spaghetti squash, halved lengthwise and seeded
2 t vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c tomatoes, chopped
3/4 c crumbled feta cheese
3 t black olives, sliced
2 t fresh basil, chopped
1. Preheat oven to 350 degrees F. Place spaghetti squash cut sides down on a lightly greased baking sheet, and bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove and set aside to cool enough to be easily handled.
2. In a pan 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.
3. Use a large spoon to scoop the stringy pulp from the squash into a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
The first time I made this, I did it almost to the recipe, except I omitted the basil and went with a raw cheddar over the feta since it’s what I had. I also added a can of peas and carrots (because I was cleaning out the pantry…). It was tasty. The second time I made with chickpeas instead of black olives (and a whole lot of chickpeas at that) and parsley instead of basil and again with raw cheddar. I really liked the variation with chickpeas, the textures went well together. Chickpeas and feta cheese would probably be a perfect mix.
