Spaghetti Squash

     I keep waiting for the temperature to drop and for fall to be here, but summer is hanging on for all it's got.  Over the weekend, I bought three different kinds of squash knowing that I'd be able to find plenty of recipes to use them in at this time of year.  This was my first attempt ever with spaghetti squash.

Spaghetti Squash

Ingredients
1 spaghetti squash
2 tsp olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 medium tomato, diced
6 Kalamata olives, sliced
1/4 cup feta cheese, crumbled
basil

Method
Preheat oven to 350 degrees
1. Spray a baking dish with cooking spray.  Cut the squash in half, lengthwise, and scoop out the seeds.  Place the squash, cut side down in the baking dish.  Bake for 30 minutes, or until the squash is soft enough to poke a fork into.  Once you take the squash out of the oven, scoop out the insides with a fork-it should be stringy.
2. Heat the olive oil in a medium skillet over medium heat.  Cook the onion and garlic until tender.  Stir in the tomato just until it is warm. 
3. Next stir in the squash, olives, feta, and basil.  Allow the dish to heat just enough that the cheese begins to melt.


The Taste Test
    A very simple dish packed with a lot of flavor.  I loved how easily the squash scooped out, so fun!