Spaghetti Squash & Veggie mix
This makes the perfect side to chicken or pork. It's got a lot of veggies included, adds a lot of colors, and the textures are also unique.
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
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with 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.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a fork to scrape the flesh from the inside of the squash. If you use a fork, it will give the stringy pulp from the squash the appearance of spaghetti noodles! Place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.