Roasted Spaghetti Squash with Sauteed Vegetables, Feta and Basil

• 1 each spaghetti squash halved lengthwise and seeded
• 1 1/2 tablespoons olive oil or any vegetable oil
• 1 each onions chopped
• 2 cloves garlic or to taste, minced
• 1 1/2 cups tomatoes chopped, fresh or canned
• 23 cup feta cheese crumbled
• 2 1/2 tablespoons black olives sliced
• 2 1/2 tablespoons basil freshly chopped
• 1 x salt and black pepper to taste

1. Preheat oven to 350F (180C) F (175 degrees C).
2. Lightly coat a baking sheet with cooking spray or grease with butter.
3. Arrange spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes, or until a fork or a small sharp knife can be inserted with only a little resistance.
4. Remove squash from oven, and set aside to cool enough to be easily handled.
5. Meanwhile, heat oil in a skillet over medium heat.
6. Stir in onion, and cook until tender.
7. Stir in garlic, and cook for about 2 minutes.
8. Stir in the tomatoes until tomatoes are warm.
9. Use a large spoon to scoop the stringy pulp from the squash, and arrange in a large bowl.
10. Mix in the sauteed vegetables, feta cheese, olives, and basil; toss until well combined.
11. Season with salt and black pepper to taste if desired.
12. Serve warm.

olive oil, onions, garlic, tomatoes, feta cheese, black olives, basil freshly, salt

Taken from recipeland.com/recipe/v/roasted-spaghetti-squash-sautee-51673 (may not work)