Spaghetti Squash
- 1 spaghetti squash (halved lengthwise and seeded)
- 2 tablespoons extra virgin olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
- 1 1/2 cups chopped tomatoes
- 1/4 cup crumbled light feta cheese
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Pierce squash with fork several times and microwave for 10 mins (this will soften the squash enough to cut it in step 2).
- Cut squash lengthwise and scoop out seeds. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 20-30 minutes in the preheated oven, 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. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a fork to scrap the inside of the squash out (will fall out like spaghetti), and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, and basil. Serve warm
