Spaghetti Squash

Preheat oven to 350 degrees.

Lightly grease a baking sheet. Place spaghetti squash cut side down on the prepared baking sheet and bake 45-50 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

Note: I’ve heard people do other things to cook the squash, such as put puncture holes in the squash and bake it whole, or halve it and put it in the microwave for 5-10 minutes. I’ve never used these methods, but you can use whichever way works best for you to bake the squash.

While cooling, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 2-3 minutes. Stir in the tomatoes and cook only until the tomatoes are warm.

Use a large spoon to scoop out the stringy pulp from the squash and place in a medium bowl. Toss with the sautéed vegetables, cheese, olives and basil.

Serve warm.