Roasted Spaghetti Squash with Olives & Feta

Source: Recipe is taken from


spaghetti squash (halved lengthwise and seeded)
2 tablespoons
olive oil
onion (chopped)
1 1⁄2 cup
chopped tomatoes
3⁄4 cups
crumbled goat milk feta cheese
3 tablespoons
sliced black olives
2 tablespoons
fresh, chopped basil


Preheat oven to 350°F. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes 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 and sauté for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm. 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.    (Recipe♦921)