Mediterranean-Style Spaghetti Squash

My college roommate, Jane, introduced me to spaghetti squash after my son was born.  She (so thoughtfully) drove up from New Jersey to spend a few days cooking and cleaning for us while I got used to having a baby around the house.  During her stay, she made us a delicious and healthy dinner with spaghetti squash.  I have since become obsessed with the vegetable.  It's healthy.  It's simple to prepare.  What more could I ask for when making a meal?

Mediterranean-Style Spaghetti Squash

 

This first recipe was my first tasting of the pasta-like squash.  I have to give all the credit to Jane. 
 
Her version of this dish, and her delectable food blog, can be found here: http://janesfoodblog.blogspot.com/

 

 

 

Ingredients:

1 medium spaghetti squash
2 teaspoons vegetable oil
1 onion
1 clove garlic
1.5 cups tomatoes 

0.75 cup crumbled feta cheese
3 teaspoons black olives

1 can of chick peas

basil

1.  Preheat the oven to 350 degrees Fahrenheit. Cut the spaghetti squash length-wise, and scrape out the seeds.  Place spaghetti squash cut sides down on a lightly greased baking sheet (I prefer to use my silicone baking mat, if you have one).

 

2.  Bake 30 minutes or until a sharp knife can be inserted with only a little resistance. Remove and set aside to cool enough to be easily handled.

3.  In a pan, over medium heat, sauté chopped onion in oil until tender. Add minced garlic, and sauté for 2 to 3 minutes. Stir in the chopped tomatoes, and cook only until tomatoes are warm.

4.  Use a large spoon to scoop (or a fork to scrape) the stringy pulp from the squash into a medium bowl. Toss with the sautéed vegetables, drained/rinsed chick peas, feta cheese, sliced olives, and basil (to taste). Serve warm.