Recipe: Easy Greek-ish Spaghetti Squash

I've had a spaghetti squash sitting in my fridge for a while now, and could never decide what to do with it. After googleing some recipes, I decided to go with one I found on allrecipes.com, but changed it up a little, especially spice-wise. So this is what I did:

"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon Knorr® Bouillon Instant Stock Mix - Vegetable (or Chicken)

3-4 medium sized tomatoes, chopped
1/4 cup sliced black olives
1 handfull chopped fresh basil
3/4 cup crumbled feta cheese

Directions

Halve the spagheti squash lengthwise, and remove the seeds. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place the spaghetti squash with cut sides down on the prepared baking sheet. Bake for 40 minutes in the preheated oven (or until a sharp knife can be inserted with only a little resistance). Remove your squash from oven and set it aside to let it cool off enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, about 2 to 3 minutes. Stir in the tomatoes and cook until they are warmed through.
Use a large spoon to scoop the stringy pulp from the squash, and add it to your veggies in the skillet. Toss with the vegetables, feta cheese, olives, and basil. Serve warm!

To keep it strictly vegan, just leave out the feta cheese! Add more veggies, like peppers, eggplant, zucchini... you name it for an even more colorful and healthy dish!

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