Simple Spaghetti Squash

Whenever I get spaghetti squash, I tend to simply use it as a base. this time I wanted to make something with it. I found a yummy looking yet simple recipe on allrecipes. I was unsure of how it would turn out but when I finished the portion I packed for call I said, "Mmmm, I wish I had more." The biggest problem was that i put too much onion in it. I thought my onions looked small, so I put two in...yeah, one means one! The saltiness of the olives and feta is a good compliment to the sweet squash taste. Highly recommend this one...if you like spaghetti squash.
Simple Squash Dinner

• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes (I used 3 roma)
  
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil
  
  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or 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.
  Heat some olive oil or cooking spray in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.