This is a light, healthy, easy, and filling recipe!

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 Tbsp. grape seed oil (or vegetable oil)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups tomatoes, chopped
• 3/4 cup feta cheese, crumbled
• 3 tbsp. sliced black olives
• 2 tbsp. fresh basil, chopped (or add more, to taste)

Directions

• Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash, cut-sides down, on the baking sheet and bake 30 minutes 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 hear. Sauté onion in oil until tender. Add garlic and sauté for 2-3 minutes. Stir in the tomatoes and cook only until the tomatoes are warm. Use a large spoon or fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with sautéed vegetables, feta cheese, olives and basil. Serve warm.

Notes

• Serves anywhere from 4-8.(depending on squash size)