Squash Divinity

This is turning into a cooking blog...sorta hate it but I need to keep track of recipes that I love. My blog might be the only consistent thing in my life...sad and true.

Another Sad thing --people that are crappy, especially when you feel like you belong on their team. Words cannot express the frustration I've felt this week so I'm not going to attempt it.

However I will tell you about the Squash (+Tilapia) meal I made tonight.

This recipe is simple, delicious, amazing. Spaghetti Squash+Feta=divinity!!

Spaghetti Squash

"In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Original Recipe Yield 6 serving

• 1 spaghetti squash
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

1. 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.
2. Meanwhile, heat oil 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.
3. 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.

Oh... side note. What is it about reminiscing with friends you haven't seen in years!? I don't even know but the conversation at dinner tonight did remarkable things for me.