My roommate made dinner the other night with spaghetti squash. Although it may not be in season, it was still a light dish that had a summer flair to it.
- 1 spaghetti squash
- 2 Tbls olive oil
- 1 onion, peeled, diced
- 2 cloves garlic, minced (I used Christopher’s jarred)
- 5 roma tomatoes, chopped
- 1 cup feta cheese, crumbled
- 3 Tbsp. black olives, sliced (basically the entire small can)
- 3 Tbsp. fresh basil, chopped
- Salt and Pepper
Roast the spaghetti squash until tender and scoop out the flesh with a fork. Transfer to a bowl.
Saute the onion and garlic in the olive oil until translucent, add the squash to heat. Once heated through transfer to a large bowl and toss with tomatoes, cheese, olives, and basil. Salt and pepper to taste.
Serve inside the squash for presentation.