Spaghetti Squash Italian Style

Sub spaghetti squash for pasta in any recipe. Loaded with vitamins A and C to promote cellular function, as well as potassium, which supports circulation and prevents muscle cramping.

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What You'll Need:

1 spaghetti squash, sliced lengthwise and seeded
**save the seeds and roast just you would pumpkin seeds. yum**

1 clove minced garlic
1/2 sweet onion, minced

2 c cherry tomatoes, halved
1/4 c kalamata olives, halved

handful fresh basil, chopped
3/4 c feta cheese

olive oil
salt and pepper

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Preheat oven to 350* 

Meanwhile, prep veggies.

Place squash face down in a roasting pan filled with 1-2 inches water. Roast for 30 (ish) minutes. You will know when it is done when the meat shreds like angel hair pasta with a fork.

Sauté onions and garlic with a drizzle of olive oil in a large frying pan until tender. Add olives and tomatoes. Toss to coat, and cook an additional 5 minutes. 

Scrape squash meat into bowls. Top with goodness from pan, fresh basil and feta. Sprinkle with salt and pepper. Bangerang. 

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Serves 4.