I love fall and eating spaghetti squash. Since Alex is not a fan, I tend to roast up a spaghetti squash and use it for workday lunches. One of my favorite ways to eat it is with feta, basil and roasted tomatoes. It is full of flavor and a great change of pace to the usual salads and sandwiches at lunch time.
1/3 cup diced onion
2-3 garlic clove, minced
1/2 medium spaghetti squash
1/2 cup chopped tomatoes
5 basil leaves
3-4 tablespoons feta
1 tablespoon olive oil
salt & pepper to taste
To start out, roast your squash and use a fork to pull it into long strands. You can learn how I roast mine by clicking here.
In a skillet over medium-high heat, spray a layer of olive oil cooking spray and sauté onions and garlic until softened and fragrant, about 3-5 minutes.
Meanwhile, chop up your baby tomatoes.
Add tomatoes to the skillet and continue cooking for about 3 minutes.
Removed tomato mixture from the pan and mix with feta, basil, squash, salt and pepper.
Stir together and enjoy! The sautéed tomato, onion and garlic mixture gives a ton of flavor and makes for an excellent change to the typical weekday lunch.