Spaghetti Squash... not Spaghetti WITH squash

Even though squash (acorn, butternut, pumpkin)  is one of my favorite vegetables I've never done a spaghetti squash until this weekend.  This recipe is instantly a personal favorite and will be repeated numerous times over.  It is SO good.  If you're a squash fan and love vegetables, this recipe is for you.  

THIS IS AMAZING.  I admit to deviating widely from the written instructions (zucchini wasn't originally called for, salted after each addition of vegetable in skillet, didn't measure a thing, added much more garlic than 1 clove) but this recipe is SO good.

I believe it is my favorite vegetable recipe that I've made.  EVER.  The leftovers are already eaten. 

Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons EVOO

1 onion, chopped

1 clove garlic, minced

1 zucchini, chopped

1 1/2 cups grape tomatoes, halved

3/4 cup crumbled feta cheese

2 tablespoons chopped fresh basil

1.  Preheat oven to 375 degrees.  Lightly grease a baking sheet.

2.  Cut spaghetti squash in half, lengthwise.  Remove seeds.  Poke sides of squash with a fork (much like you do with potatoes).  Rub EVOO into inside of squash and sprinkle with a little salt.  Place squash cut side down onto baking sheet and bake until soft, approximately 35-45 minutes.  

3.  Meanwhile, heat EVOO in a skillet over medium heat.  Cook and stir onion until tender.  Add garlic; cook and stir until fragrant then add zucchini.  Cook a few minutes.  Add tomatoes and cook until warmed through.  

4.  Using two forks, scoop the stringy pulp from the squash and place in a large bowl.  Toss with the vegetables, feta cheese, and basil.  Serve warm.

Bon appetit!