Summer Spaghetti Squash

Nate and I are always looking for fun, new, and tasty healthy-eating recipes! This is one that's so super easy and you can vary it with whatever you have around (presuming you have a spaghetti squash). The funny thing is spaghetti squash is TECHNICALLY a winter vegetable so it can be hard to find in the summer (although to me, it tastes summery, so silly vegetable, you're being born in the wrong season!). However a great food market called Citarella's has it year-round so we're lucky.

You take the spaghetti squash and cut it halfway down the middle and gut out the seeds. While it's baking, you prepare your filling - so this is a super quick meal! Sometimes we like to sauté the tomatoes, sometimes adding spinach or olives, and then top with crumbled feta. Tonight we made it with fresh heirloom tomatoes, basil, and mediterranean feta (a mix that is one of our favorites from Trader Joe's). We served them room temp (didn't sauté them).

This recipe is almost all vegetables, super quick and easy, and delicious! And it's perfect for summer! Enjoy!

Ingredients:

• 1 spaghetti squash, halved and gutted
• 3 heirloom tomatoes (or 2-3 cups of halved cherry or grape tomatoes)
• 3 tablespoons fresh basil (or 1 teaspoon dried basil)
• 3 ounces or so of feta. Add at your own discretion
• 1/4 cup diced olives, if you like
• 1 teaspoon olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees
2. Place the two halves of spaghetti squash inside-down on a baking sheets. Bake for 30 minutes.
3. Dice your tomatoes, basil, and olives and toss with the olive oil in a separate dish
4. Remove spaghetti squash from oven and separate strands using a fork
5. Toss with your tomato-basil mixture and top with crumbled feta cheese
6. Serve and enjoy!