Prep Time: 15 minutes

Cook Time: 30 minutes + 15 minutes

Serving: 6-8 people

A Word From The Cook

“good enough to be a main course!”

Ingredients

• 1 Spaghetti squash (halved lengthwise with seeds removed)
• 2 Tbsps Vegetable Oil
• 1 Onion (small – chopped )
• 2 Cloves Garlic (chopped)
• 1 Cup Cherry Tomatoes (halved)
• 1/2 Cup Grated Parmesan Cheese (or feta cheese)
• 8 Kalamata Olives (pitted and diced)
• 1 Tbsp Capers
• 2 Tbsps Fresh Basil (or 1 Tbsp dried)

Instructions

1. Preheat oven to 350°
2. Line a baking sheet with parchment paper and lightly spray with a cooking spray (Pam)
3. Place the squash cut side down on the baking sheet
4. Bake for 30 – 40 minutes (until tender to a fork insertion)
5. Let cool (about 15 minutes, or long enough to allow easy handling)
6. Heat the oil in a small skillet.
7. Add the Onion and sauté until tender (about 3-4 minutes)
8. Add the garlic, olives and capers – continue to sauté for another 2 minutes.
9. Remove from heat into a covered baking dish.
10. Using a fork, remove the pulp from the squash into the baking dish.
11. Add the tomatoes and cheese and basil
12. Mix to combine, cover and bake for 15 minutes @ 350°.