Spaghetti Squash with Feta and Olives

James printed a copy of this recipe and included it in the first CSA boxes distributed. For new members and for those who have yet to try it, please do. My fiancé dislikes squash but I had him raving when I made this. He told me if I wanted to make it every week from now until summer, that would be totally acceptable.    ~Tina

INGREDIENTS:

• 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

Tina suggests kalamata or a medley of olives instead of black olives for more flavor. Also, a small splash of herb-infused vinegar added to the squash “noodles” never hurts.

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 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.
3. 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.
4. 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.