Spaghetti Squash With Oil Cured Olives And Feta

• 1 spaghetti squash, washed then pierced with a metal
• skewer or knife a few times
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 clove garlic, minced
• 1 1/2 cups chopped tomatoes or 1/2 lb halved cherry
• tomatoes
• 3/4 cup crumbled feta cheese or 1 c. small cubed feta
• 1/2 cup oil cured olives
• 3 tablespoons chopped fresh basil
• rosemary if desired (1/2 tsp dried or 1 tsp fresh) finely chopped

1. Put squash on microwave safe dish. Microwave squash for 7 minutes, then flip and microwave another 6-9 minutes until soft, depending on size of squash. Set aside to cool when it is done. While it is cooking and cooling, prep other ingredients and move right into the rest of the recipe's steps.
2. Heat oil in skillet and add onions to saute for approximately 10 minutes on medium heat, until soft. Once soft, add the garlic and continue with sauteing. If you want to use any rosemary add it now.
3. Once these pleasing flavors have melded in the skillet and become fragrant, takes about 3 minutes, add the tomatoes and cook until warmed through.
4. Now cut squash in half with sharp knife and scoop out seeds which can be retained for drying with salt in oven for snack. Pull out the pulp from the squash and separate the strings so that it is spaghetti like, placing them into large bowl. Add the feta, olives, basil, and the tomato mixture and toss.
5. Serve warm.
6. With the feta and oil cured olives it will not require additional salt.

then, skewer, olive oil, onion, clove garlic, tomatoes, tomatoes, feta cheese, oil cured olives, fresh basil, rosemary

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-with-oil-cured-olives-and-feta-52832041 (may not work)