Mediterranean Spaghetti Squash

Photo: Cityfarmgirlpdx

Ingredients

1 Spaghetti Squash

3 tablespoons Olive oil

1 onion, chopped

3 cloves of garlic chopped (I love garlic, add more or less to yo

1/2 cup white wine (optional)

1 cup zuccini/summer squash, chopped into 1" pieces

1 cup quartered mushrooms

1 1/2 cups cherry/grape tomatoes, halved

1/2 cup sliced black olives

1/2 cup crumbled feta cheese

Salt and Pepper to taste

Preparation

Heat oven to 350. Half the Spaghetti Squash and remove the seeds. Place cut side down on a baki ng dish and cook for 30 - 40 minutes until soft. Then use a fork to remove the spaghetti in strands. Set aside.

In a large pan, heat the olive oil over medium high heat. Add onions and garlic and saute until tender.

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.

Add in the tomatoes and olives. Cook until just heated through, approx 1 - 2 minutes.

Spoon the Squash into individual serving dishes and top with the vegetable mixture. Salt and pepper to taste and serve topped with Feta cheese.

Notes:

For a bigger flavor punch, add fresh herbs, cracked red pepper, or the juice of one lemon to the vegetable saute.

To cut down on the fat, saute the vegetables in chicken or vegetable stock or white wine.