Splended Spaghetti Squash

The flesh of spaghetti squash comes
out in long strands, very much resembling
the noodles for which it is named.
In this recipe, the 'noodles' are tossed
with vegetables and feta cheese.


Ingredients
1 spaghetti squash,
halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, peeled and chopped
1 clove garlic, peeled and minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:
Preheat oven to 350 degrees F.
Lightly grease a baking sheet.
Place squash cut sides down
on the prepared baking sheet,
and bake 30 minutes in oven,
or until a sharp knife can
be inserted with little resistance.
Remove squash from oven, and set
aside to cool enough to be handled.
Meanwhile, heat oil in a skillet.
Saute onion in oil until tender.
Add garlic, saute for 3 minutes.
Stir in the chopped tomatoes,
and cook 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 sauteed vegetables,
feta cheese, olives, and basil.
Serve warm.