1 spaghetti squash

2 tablespoons olive oil

1 onion, chopped

1 clove garlic, minced

1 ½ cups chopped tomatoes or about 10 cherry tomatoes halved

¾ cup crumbled feta cheese

7 black olives, sliced

2 tablespoons chopped fresh basil

 

Pierce squash with fork a few times and microwave on high (turn squash once or twice during cooking) until squash skin feels soft (about 6 minutes per pound). Let stand for 5 minutes and then cut in half. Remove seeds and pull out strands with fork. Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 or 3 minutes. Stir in tomatoes, and cook only until tomatoes are warm. Place squash in a medium bowl and toss with sautéed vegetables, feta cheese, olives and basil. Serve warm.