Spaghetti Squash with a Greek Flair

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Preheat oven to 375. Lightly grease a baking sheet (I put foil down first). Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes or until fork tender or you can squeeze it (the medium one I cooked took about 50 minutes). Remove squash from oven and set aside to cool enough to be easily handled (or if you are like me, you’ll hold onto it with an oven mitt and scrape out the “noodles” into your serving bowl with a fork). Meanwhile, heat oil in a skillet over medium heat. Cook onion until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Toss with the vegetables, feta cheese, olives, and basil. Check seasoning.