1 spaghetti squash, halved lengthwise and seeded. I do season my squash with seasoning salt, black pepper and a pinch of dill

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  1 clove garlic, minced

  
  
  
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  1 1/2 cups chopped tomatoes

  
  
  
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  3/4 cup crumbled feta cheese

  
  
  
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  3 tablespoons sliced black olives

  
  
  
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  2 tablespoons chopped fresh basil

  
  
  
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  1/2 cup of mushrooms

  
  
  
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  1 tsp of olive oil

  
  
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
   
2. Place spaghetti squash with 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. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
   
4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
   

This sounds YUMMY!

Yummmmmm

I love spaghetti squash. I use it for regular red sauce but I also use I can't believe its butter, salt and pepper some garlic and parmesan cheese and mix together. making my mouth water. ihavent had any since this last fill wonder if I can still eat it? going to the store and going to try your recipe.

Sounds delicious-look forward to trying it out!

Sounds awesome, I've got a spaghetti squash in the kitchen that was just waiting for this recipe! Minus the olives, of course.