Spaghetti Squash with Feta and Tomato


1 Spaghetti Squash

Juice from 1/2 a lemon

2 tablespoons olive oil

2 ounces feta cheese, crumbled

1 cup cherry tomatoes, halved (or 1 large tomato, chopped)

8 - 10 kalamata olives, halved

1/4 cup chopped fresh basil 

Salt and Pepper to taste


Preheat oven to 400 F.  Halve squash and place facedown in a roasting dish.  Add enough water to cover bottom of dish by 1/2 inch and roast until soft (about 40 minutes depending on the size of the squash).  Remove from the oven and set aside.  Once squash is cool enough to touch, hold over a large dish and use a fork to scrape out the flesh from top to bottom.

Evenly coat squash with lemon juice and olive oil and season with salt and pepper to taste. 

Toss the squash with feta, olives, tomatoes, and basil and serve room temperature or as a cold salad.