Spaghetti Squash Mediterranean Style

Ingredients

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut side down on a parchment paper-lined baking sheet and bake for 25 minutes, or until the squash is tender.
2. Meanwhile, in a large skillet over medium-high heat, heat the olive oil. Add the garlic and cook for 1 minute, stirring occasionally. Add the basil and parsley and cook for an additional minute.
3. Add the olives and feta cheese and cook for 1 minute more. Reduce the heat to low and add the tomatoes. Simmer for 3 to 4 minutes, or until the tomatoes are softened.
4. When the squash is finished cooking, remove it from the oven and let cool for a few minutes. With a fork, scrape the strands of squash into the skillet with the tomato mixture and stir to combine.
5. Season with salt and pepper to taste and serve.

Interesting Facts

• Spaghetti squash is a low-calorie, nutrient-rich vegetable that is a great source of vitamins A and C.
• Kalamata olives have a rich, fruity flavour that pairs well with the sweetness of the tomatoes.
• Feta cheese adds a salty, tangy flavour to the dish, as well as a creamy texture.