Mediterranean Spaghetti Squash

• 1 spaghetti squash
• 3 tablespoons olive oil
• 1 onion chopped
• 3 cloves garlic chopped, I love garlic, add more or less to yo
• 1/2 cup white wine optional
• 1 cup summer squash zuccini/, chopped into 1" pieces
• 1 cup mushrooms quartered
• 1 1/2 cups cherry /grape tomatoes, halved
• 1/2 cup sliced black olives
• 1/2 cup crumbled feta cheese
• salt
• pepper

1. Heat oven to 350. Half the Spaghetti Squash and remove the seeds. Place cut side down on a baking dish and cook for 30 - 40 minutes until soft. Then use a fork to remove the spaghetti in strands. Set aside.
2. In a large pan, heat the olive oil over medium high heat. Add onions and garlic and saute until tender.
3. Add the white wine to deglaze the pan then add Zucchini/Summer Squash and Mushrooms. Saute for an additional 3 - 4 minutes until they are tender as well.
4. Add in the tomatoes and olives. Cook until just heated through, approx 1 - 2 minutes.
5. Spoon the Squash into individual serving dishes and top with the vegetable mixture. Salt and pepper to taste and serve topped with Feta cheese.

squash, olive oil, onion, garlic, white wine, summer squash zuccini, mushrooms, cherry grape tomatoes, black olives, feta cheese, salt, pepper

Taken from www.yummly.com/recipe/Mediterranean-Spaghetti-Squash-1666563 (may not work)