Spaghetti Squash I

Ingredients

• 3 tablespoons olives black sliced
• 0.8 cup feta cheese crumbled
• 2 tablespoons basil fresh chopped
• 1 clove garlic minced
• 1  onion chopped
• 1  spaghetti squash halved lengthwise seeded
• 1.5 cups tomatoes chopped
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 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.
3. Remove squash from oven and set aside to cool enough to be easily handled.
4. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender.
5. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
6. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil.
7. Serve warm.