Spaghetti Squash

If you've never tried spaghetti squash before, NOW IS THE TIME PEOPLE! Not only is it in season, most stores are offering squash at great sale prices.

Before the recipe, let me tell you a little bit about spaghetti sqash.
The taste is mild, and will take on lots of flavor from whatever you add to it. It looks like this -
To prepare, you simply cut it in half lenghtwise, scoop out the seeds, sprinkle with some salt and pepper, and roast it flesh down on a non-stick pan (350 degrees for 30-40 minutes, depending on the size of your squash).
Allow it to cool slightly until it's easy to handle, then using a fork, "scrape" out the flesh. It comes out stringy, like, uh, SPAGHETTI!
This is what you end up with, then you will add to it whatever your recipe calls for. So, on to my recipe!

1 spaghetti squash, roasted and scraped from skin
2 tbsp. olive oil
1 chopped onion
2 cloves of minced garlic
1 cup of sun-dried tomatoes
1 cup of feta cheese
1/2 cup sliced black olives
1/2 cup chopped fresh basil

Prepare your squash.

Heat olive oil in a saute pan and saute onions until tender. Add the garlic and saute for a few more minutes. Stir in the tomatoes and just heat through. Toss this mixture with your spaghetti squash. Plate it and top with olives, feta cheese, and fresh basil.

EASY?? Heck ya!! And it was absolutely delicious! My first experience with spaghetti squash was outstanding, and I can't wait to try it in some other recipes.

Learn more about the nutritional content of spaghetti squash HERE.