Roasted Spaghetti Squash with Sauteed Vegetables, Feta and Basil

1. 1

   Preheat oven to 350F (180C) F (175 degrees C).

2. 2

   Lightly coat a baking sheet with cooking spray or grease with butter.

3. 3

   Arrange spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes, or until a fork or a small sharp knife can be inserted with only a little resistance.

4. 4

   Remove squash from oven, and set aside to cool enough to be easily handled.

5. 5

   Meanwhile, heat oil in a skillet over medium heat.

6. 6

   Stir in onion, and cook until tender.

7. 7

   Stir in garlic, and cook for about 2 minutes.

8. 8

   Stir in the tomatoes until tomatoes are warm.

9. 9

   Use a large spoon to scoop the stringy pulp from the squash, and arrange in a large bowl.

10. 10

    Mix in the sauteed vegetables, feta cheese, olives, and basil; toss until well combined.

11. 11

    Season with salt and black pepper to taste if desired.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.