Credit: Allrecipes
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
Instructions
-
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!