Spaghetti Squash

A friend came over last week and brought me a spaghetti squash, which she bought accidentally, instead of a butternut squash. I'd never cooked one before, so I headed to Allrecipes.com to find a good recipe. It came out very light, full of flavor, and perfect for a hot Summer night. In addition to the ingredients below, I also added about 1 cup of frozen mixed peppers.

The recipe made enough for 4, so scale accordingly.

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup frozen mixed peppers
  
• 1 1/2 cups chopped tomatoes (I used 1 14oz can of Italian style diced tomatoes, drained)
  
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
  
• 2 tablespoons chopped fresh basil

Directions

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