Bill's Recipes

Spaghetti Squash

Roast the squash whole. Bake at 400°F for 10 minutes, or until it’s soft enough to slice in two.

Cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

Place spaghetti squash cut-sides down on aluminum foil on a pan. Bake at 400ºF for about 40 min 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.

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 canned tomatoes, cook till liquid is mostly gone.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.

Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.

Serve warm.