Spaghetti Squash with Tomatoes, Olives and Feta
Serves: 4-6 servings
 
Ingredients
  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1½ cups diced tomatoes
  • ¼ cup chopped kalamata olives
  • ¾ cup crumbled feta cheese
  • ¼ chopped fresh basil leaves
  • Salt & pepper
  • Red pepper flakes (optional)
Instructions
  1. Preheat oven to 375 degrees. Line a cookie sheet with foil and spray lightly with cooking spray. Cut squash in half lengthwise and place cut side down on prepared cookie sheet. Bake for 45 minutes or until knife can be inserted with only a little resistance. Remove from oven.
  2. Prepare sauce by placing a skillet on medium heat. Add olive oil, onions and saute for about 3-4 minutes, add garlic, a couple of shakes of red pepper (if desired) and continue to cook for additional 2 minutes until onions are softened. Add tomatoes and cook just until warm, ~ another minute. Turn heat to low, add olives and stir.
  3. When squash is cool enough to handle, use a large spoon to scoop flesh into a serving bowl. Season lightly with salt and pepper. Add the warm vegetables, feta cheese, basil and stir lightly to combine. Serve immediately.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/spaghetti-squash-with-tomatoes-olives-and-feta/