Toss those squash noodles with some assorted veggies and feta cheese!
- 1 spaghetti squash halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Crank the oven up to 350 and give a baking sheet a light greasing.
Place spaghetti squash on the sheet, cut sides down, and bake them for 30 minutes in the preheated oven. You’re ready to go if you can stick a knife in it and not get a lot of push-back. Take the squash out of the oven and let it cool. You’ll need to be able to easily touch it later.
While the squash is cooling, heat the veggie oil in a skillet on medium. Cook and stir onion in oil until it becomes tender. Add in the garlic and continue cooking and stirring until it’s fragrant, another 2 to 3 minutes. Add the tomatoes and cook and stir a little longer until the tomatoes are warmed through.
With a big spoon, scoop the pulp out of the squash into a medium bowl. Toss those strands with the prepped veggies, as well as the feta cheese, olives, and basil. Enjoy it while it’s still warm!