Categories: Dinner, Gluten-Free, Jessica Lessard Photos, Lunch, Quick Meals, Side Dish, Squash, Tomatoes, Vegetarian Ingredients: Basil, Feta Cheese, Garlic, Onions, Pine Nuts, Spaghetti Squash, Squash, Tomatoes
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic ,minced
- 1 14 oz can diced tomatoes with juices
- 1 pkg crumbled feta cheese …3/4 cup
- ½ c olives, pitted and coarsely chopped
- 2 tbsp chopped fresh basil or 1 tsp dried basil
- ½ c toasted pine nuts.
Preheat oven to 350. Lightly grease a baking sheet.Place squash halves, cut sides down, on prepared baking sheet. Bake until tender when pricked with a fork ,30-35 min. Let cool 20 min.
Heat oil in a large skillet over medium heat. Add onion, cook, stirring occasionally, until tender. Add garlic; cook, stirring until fragrant. Add tomatoes; cook a couple minutes more. Remove from heat.
Using a fork, remove squash pulp from shell; stir into tomato mixture. Add cheese, olives, basil and ¼ c pine nuts. Toss to combine. Sprinkle with remaining nuts before serving.