Mediterranean-style Spaghetti Squash
Makes 4 entree-sized portions
2oz feta, chopped or crumbled
1/4 cup kalamata olives, pitted and chopped
1 cup fresh basil, chopped
Juice of 1 lemon
2 tsp dried oregano
2 Tbs olive oil
Salt and pepper
- Allow baked squash to cool to room temperature. Using fork or spoon, scoop spaghetti squash strands from skin into a bowl. Discard skins.
- Toss spaghetti squash with feta, olives, and basil.
- In separate bowl, mix lemon, oregano, olive oil, salt and pepper. Pour dressing over spaghetti squash and toss. Serve warm, room temperature, or chilled.