Spaghetti Squash with Tomatoes & Feta

I got this recipe from my good friend, Jessica. I usually eat spaghetti squash with just a dash of salt and pepper and a touch of olive oil drizzled over it. I think it’s delicious served as simply as that. But, this recipe takes it up a notch, adding some bold flavors, such as garlic and feta, and makes for a healthy, tasty and unique side dish.

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes (any kind will do - regular, cherry or diced canned)
3/4 cup crumbled feta cheese
1/4 cup chopped fresh basil (in this case, fresh really is best)

Preheat oven to 350 degrees. Lightly grease a baking sheet. Place squash cut sides down on baking sheet and bake 30-45 minutes or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool so that it can be easily handled. Meanwhile, heat olive oil in skillet over medium heat. Sauté onion until tender. Add garlic and sauté another 2-3 minutes. Stir in tomatoes and cook until tomatoes are warm. Use a large spoon to scoop the stringy, spaghetti-like pulp from the squash and place in a bowl. Toss with sautéed vegetables, feta and basil. Serve warm.