Tomato Artichoke Pasta

Finally, another post! Sorry for the long wait. Life gets busy and my blog goes on the back burner for a bit.

Anyway, this is a delicious recipe I adapted from a cookbook called Let Them Eat Vegan. Super simple to prepare.

Ingredients:

• 2-3 Tb olive oil
• 6 cloves garlic, minced
• 1/2 tsp oregano
• 1 tsp basil
• 1/2 tsp sea salt
• black pepper, to taste
• 2 cans artichoke hearts, quartered (about 2 1/2 cups)
• 1 can diced tomatoes (I prefer petite diced)
• 1 can crushed tomatoes
• 12 oz whole wheat penne pasta

Directions:

1. Cook pasta according to package.
2. While it cooks, heat olive oil over medium heat in a skillet. Then add the artichoke hearts, garlic, oregano, basil, salt, and pepper. Let saute about 5-7 minutes.
3. Next add the diced and crushed tomatoes. Cook until bubbling. Serve over pasta!

Notes about this recipe:

1. You can buy whole artichoke hearts and cut them into quarters, or you can buy already quartered.
2. You can also add spinach, mushrooms, or even white beans...but I haven't tried any of them yet. Let me know what you think if you do!

Roasted Chickpea and Avocado Salad

Roasted chickpeas add a fabulous bit of crunch to this salad. Roast a batch and you can use it on various salads for the week.

Ingredients:

• 1/2 cucumber, sliced
• 1 roma tomato, sliced
• 3-4 large handfuls of chopped romaine lettuce
• 1/4 c. to 1/2 c. roasted chickpeas

Roasted Chickpeas

• 1 can (14.5 oz) chickpeas, drained and rinsed.
• 1 Tb olive oil
• 1 1/2 Tb lime juice
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp oregano

Directions:

1. Start by roasting your chickpeas. Mix the olive oil, lime juice, salt, chili powder, cumin, and oregano together. Put chickpeas in a bowl and pour mixture on top. Stir to coat. Then pour the chickpeas onto a pan. Bake at 425 degrees for 15 minutes. Stir on pan, then put back in the oven for 10 more min. Stir again, and do 5 more minutes in the oven. Take them out and let cool.
2. Put romaine lettuce in a bowl, and top with the cucumbers, tomato, and roasted chickpeas.

Bean Tostadas

(Left: without the lettuce, Right: with the lettuce)

These are delicious and super simple to prepare! 

Ingredients:

• Tostada shells
• Avocados, diced
• Tomatoes, diced
• Romaine lettuce, chopped
• Cheddar cheese, shredded
• Cilantro, chopped
• Mushrooms, sliced
• Onions, diced
• 1 can refried beans

Directions:

1. Saute mushrooms and onions in a little olive oil until onions are translucent.
2. Meanwhile, heat oven to 400 degrees. Place tostadas on a pan and heat for 3-5 minutes.
3. Microwave refried beans until hot.
4. To assemble, spread refried beans on tostada, then top with all the toppings (whichever ones you want, that is).
5. Enjoy!

Veggie Lentil Soup

This is another meal my mom, Tracy G., made for us while she was in town meeting the newest grandbaby. We needed something to supplement our salad and rolls, and we had some left over lentils from a different meal. This was delish! She whipped it out of no where so that is why some of the ingredients have a range in the measurement; just add how much you prefer!

Ingredients:

• 1 onion
• 1 clove garlic
• 3-4 stalks of celery, sliced
• Herbs/seasonings of your choice, to taste
• thyme
• sage
• oregano
• salt
• cracked pepper
• 2-4 cups vegetable broth or water, depending on how thick you want your soup
• 1 can of green beans (no salt added), or frozen
• 1/2 can of corn, or frozen
• 3-4 potatoes, cubed
• 1-2 carrots, sliced
• 1 or 2 cans of diced or stewed tomatoes
• Your choice cooked legumes, about 1 cup
• lentils
• black beans

Directions:

1. Peel & cube potatoes and carrots. Cook in a pot of boiling water till just cooked. Set aside.
2. Blend tomatoes in blender till smooth.
3. Saute onion, garlic, and celery in a tiny bit of olive oil till onion is clear. Add herbs and seasonings of your choice. Cook for 1 more minute, then add vegetable broth/water, green beans, corn, cooked potatoes and carrots, blended tomatoes, and legumes. 
4. Simmer about 15 minutes.

Vegan Black Bean Soup

(Picture from Allrecipes.com.)

This recipe was sent in by Katie W. She found it at Allrecipes.com.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 teaspoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes  

Directions:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes about this recipe:

1. I'm not a huge fan of celery so we leave that out. 

2. I usually use chicken broth instead of the veggie broth and stewed tomatoes just because that is what we have on hand.

3. I add a can of hominy since my husband loves the stuff. 

4. The best part is that you can pretty much make it all out of canned goods so it's great for food storage too.  

5. It's really great by itself with or without cheese, with or without tortilla chips and also really good on salad.

Naan Bread Pizza

 

(Left: Pesto version; Right: Pizza sauce version)

So this month has been pretty busy with the arrival of our 2nd baby, which is why there has only been one new post a week for over a month. My mom came to town to help us get adjusted and she made us this fabulous dinner.

Ingredients:

• Pesto or pizza sauce, whichever you prefer
• sliced mushrooms
• onions, diced
• tomatoes, sliced (cherry or small roma are my recommendations)
• black olives, sliced
• artichoke hearts, canned in water (not the marinated kind), sliced
• avocado, sliced
• any other veggie you like eating on pizza
• Pre-made naan bread (can be found at grocery stores such as H.E.B., or Harmon's)

Directions:

1. Saute the sliced mushrooms and onions in a tiny bit of olive oil.
2. Spread the pesto/pizza sauce on the naan bread.
3. Add the toppings, except the avocado.
4. Place on a baking sheet and broil for 3-5 minutes.
5. Add sliced avocado.
6. Cut into pieces and serve!

Notes about this recipe:

1. There are no measurements because it's all about how much you like on your pizza. Add as much or as little as you want!
2. You could add cheese if you want. The pesto already has cheese in it, and the pizza sauce version makes for a great lactose-free recipe.
3. If you can't find pre-made naan bread you could always make your own. The pre-made makes for a super easy meal, though.

Creamy Tomato Pasta

(Picture from Kitchen Trial and Error.)

This recipe was submitted by Vanessa H. She found it at Kitchen Trial and Error. The author there adapted her Alfredo sauce from Cook's Illustrated.


Ingredients:

• 1/2 pound farfalle or other short cut pasta

Tomato Sauce:

• 1 1/2 pounds fresh tomatoes (about 9 medium)
• 1 small onion, finely diced
• 3 garlic cloves minced
• 1/4 cup minced fresh basil
• olive oil

Alfredo Sauce:
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)

• 1 tablespoon unsalted butter
• 2 teaspoons flour
• 3/4 cup whole milk
• 1/4 cup half & half
• 2 garlic cloves peeled and crushed
• 1 cup grated parmesan cheese

Directions:

1. Bring a large pot of water to boil for the pasta.
2. Start the tomato sauce. Bring a large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel. discard skins. Roughly chop tomatoes and set aside.
3. In a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.
4. Add the tomatoes to the onion and garlic. If you want a thin sauce like mine, blend the sauce with an immersion blender. Cook about 15 minutes until thickened.
5. While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.
6. While the pasta and tomato sauce are cooking, make the alfredo sauce. Melt the butter in a saucepan over medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
7. Whisk in the milk, half & half, and garlic and season with salt & pepper. Continuously whisking, bring to a simmer and cook about 2 minutes until thickened. Fish out the garlic with a slotted spoon and discard.
8. Whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. Remove from heat.
9. Drain the pasta and add to the alfredo sauce.
10. Mix the basil into the tomato sauce and add the tomato sauce to the pasta. Mix well.

Serves 4

Vegetable Quiche

This recipe was sent in by Aubrey B. She adapted it from a recipe over at For The Love of Cooking. 

Ingredients:

• 2 russet potatoes, peeled and grated
• 2 medium/large tomatoes, chopped
• 1 medium zucchini, chopped
• Handful of spinach or kale, chopped
• 1 carrot, grated
• 5 eggs
• Splash of milk
• Big spoonful of greek yogurt
• Several ounces of goat cheese
• Dill spice blend and salt/pepper to taste

Directions:

Preheat the oven to 375 degrees. Coat a 3 quart round casserole dish with cooking spray.

Peel, then shred, the two potatoes onto 2 paper towels; add another two paper towels to the top and press all the liquid out of the potatoes. Smash the shredded potatoes all over the bottom and sides of the pie pan, making sure to press them firmly. Spray with cooking spray and season with sea salt, freshly cracked pepper, and garlic powder, to taste. Bake in the oven for 12-13 minutes. Remove from oven and set aside.

Sprinkle the diced tomato, spinach/kale, zucchini, carrot and ½ the goat cheese on top of the potatoes Beat the eggs with the milk and yogurt and season with dill, sea salt, and freshly cracked pepper. Pour the egg mixture on top of the veggies then top with the remaining goat cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean – don’t overcook. Remove from oven and let cool for a few minutes before slicing.

Enjoy.

Vegetarian Taco Salad

(Picture from Eating Well.)

This recipe was sent in by Vanessa H. She found it at Eating Well. 

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

Notes about this recipe:

Don't stir the lettuce directly into the salad, spoon some of the salad onto a bed of lettuce on each plate. Don't want soggy lettuce in your leftovers!

Roasted Tomato Soup

(Picture from Cafe Chocolada.)

This recipe was sent in by Vanessa H. She found it at Cafe Chocolada. There is also a recipe noted there for grilled cheese croutons, if you are interested in checking those out.



Ingredients:

• 6 cups (3 pints) cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 cup chopped onion
• 1 (28-ounce) can diced tomatoes
• 4 cups chicken broth
• 1/2 teaspoon thyme
• 1 cup whipping cream

Directions:

Heat the oven to 400°. On a baking sheet, combine the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and pepper. Toss the ingredients to coat evenly and spread them in a single layer. Roast the tomatoes until they are shriveled with brown spots, about 35 to 45 minutes.

In a large pot, heat the butter and the remaining tablespoon of oil over medium heat. Add the garlic and onion and sauté until softened, about 6 minutes. Add the canned tomatoes with their juice, the broth, the thyme, and the roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil, then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper, if necessary.

Orecchiette with Slow Roasted Tomatoes & Artichokes

Vanessa H. sent in another amazing recipe, however the content and photos are copyrighted. So please head over to Two Peas and Their Pod to check out this recipe.

Notes about this recipe:

I just used egg noodles because I had some to use up, but I think any small pasta would work.

Greek Quesadillas

This recipe was sent in by Vanessa H. She found it over at Annie's Eats. Head over there to see a picture of these yummy quesadillas. Vanessa says, "This is seriously to DIE for!"

Ingredients:

• 4 large (10-inch) whole wheat tortillas
• Olive oil
• Fresh spinach leaves, chopped (about 2 cups)
• Diced red onion (about ½ cup)
• Roasted red peppers, chopped
• Oven-dried tomatoes
• Sliced black olives
• Mozzarella cheese, shredded (about 1-1½ cups)
• Crumbled feta cheese (about 2/3 cup)
• Oregano (dried or fresh)
• Red pepper flakes
  

Directions:

1. Place tortillas on a work surface. Very lightly brush one side of each tortilla with olive oil and flip over so the oiled side is facing down. Sprinkle the chopped spinach leaves over half of each tortilla, leaving a small rim around the edge. Layer in a similar fashion with red onion, roasted red pepper, tomatoes, olives, cheeses, oregano, and red pepper flakes as desired. Fold over the bare half of each tortilla, enclosing the fillings.

2. Warm a skillet or grill pan over medium-high heat and if needed, lightly oil the cooking surface. Carefully place assembled quesadillas in the pan and cook, turning once, until each side is golden brown and the cheese is melted. Slice into triangles and serve warm.

Notes about this recipe:

1. I've tried it with oven-roasted tomatoes and with sun-dried tomatoes. Both are amazing.

100th Post!! Tomato Basil Soup

Can you believe it!?

With your help we have collaboratively shared just under 100 recipes (a few of my posts have been no recipe posts) since July 2011. I think that is incredible and couldn't have gotten so many recipes without all of your contributions. Please keep sending them my way!

(Picture from Everyday Occasions.)

For our 100th post, this recipe comes from Vanessa H. She found it at Everyday Occasions.

Ingredients:

• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 2 - 14 oz. cans of crushed tomatoes
• 1 - 14 oz. can of whole tomatoes
• 2 cups of stock (chicken or vegetable)
• 1 tsp of sea salt
• 1 tsp of sugar
• 1/2 tsp of fresh ground black pepper
• 1/4 cup of heavy cream
• 3 tablespoons of fresh basil, julienned
• parmesan cheese

Directions:

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich. Get the recipe for The Best Grilled Cheese Sandwich here.

Tomato and Corn Pie

(Picture from Smitten Kitchen)

This recipe was sent by Vanessa H. She found it at Smitten Kitchen. The author over there says she adapted it, barely, from Gourmet’s adaptation of Laurie Colwin’s and James Beard’s versions.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 3/4 teaspoons salt, divided
• 3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
• 3/4 cup whole milk
• 1/3 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 3/4 pounds beefsteak tomatoes
• 1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
• 2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
• 1 tablespoon finely chopped chives, divided
• 1/4 teaspoon black pepper, divided
• 7 ounces coarsely grated sharp Cheddar (1 3/4 cups), divided
  

Directions:

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes, then slice crosswise 1/4 inch thick and, if desired (see Notes above recipe), gently remove seeds and extra juices. Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, one tablespoon basil, 1/2 tablespoon chives, 1/2 teaspoon salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Notes about this recipe (from the author over at Smitten Kitchen):

1. This recipe works exactly as-is, save one irksome issue: our pie was a puddle when we cut into it. I simply poured off the crust-sogging liquid, but I’d advise you to instead seed and juice your tomatoes if you bear it (I hate tossing the most flavorful parts, personally) or risk a mushy base.

2. This pie includes the curious instruction to peeling your tomatoes, which I first dismissed as an annoying extra step but in the end felt that it was absolutely brilliant. No chewy separating tomato skins! Just pure, instense peak-season tomato goodness. Consider me converted.

Avocado-Tomato Melt Sandwich

This recipe was sent in by Vanessa H. She found it at What's Cooking America.

Ingredients:

• 4 English muffins, split
• 1 ripe avocado, peeled, pitted, and sliced
• 1 to 2 large vine-ripened tomatoes, sliced thin
• Coarse salt
• 1/4 cup chopped fresh basil leaves
• Fresh Mozzarella Cheese, sliced thin
• 1/4 cup grated Parmesan cheese
• Fresh ground black pepper

Directions:

Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.

Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.

Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.

Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!

Makes 4 servings.

Taco Soup

I adapted this recipe from one my mom gave me. Super yum, super easy, super awesome crockpot meal.

Ingredients:

• 1-14.5 oz can diced tomatoes with green chilies
• 2-14.5 oz cans petite diced tomatoes, preferably no salt added
• 1-14.5 oz can kidney beans, rinsed and drained
• about 2 cups/16 oz black beans, rinsed and drained
• about 12-14 oz of water
• 2 cups/16 oz frozen corn
• 1 package of mild taco seasoning mix
• 1 package of ranch dressing mix
• Optional toppings: tortilla chips, green onions, avocado, sour cream, shredded cheese, cilantro

Directions:

1. Combine all ingredients into a crockpot and stir.
2. Cook on high for 2 hours or low for 4 hours. Garnish with your choice of the optional toppings.

Notes about this recipe:

1. You can fudge on the bean amounts. It's up to you and how much of each bean you prefer.
2. The soup also tastes good without the ranch packet.
   
3. If you are using a regular taco seasoning package (not mild) but don't want it too spicy then just add half the package.
   

Saag and Homemade Garam Masala

Over vacation we made Chicken Saag for our families using this recipe from Allrecipes.com. When I made it for my family we experimented by making it without the chicken and added a few other adaptations to the recipe. The end result was quite tasty and my 18 month old daughter had 4 helpings.

This recipe is quite small and will only serve about 2 or 3 modest servings. With the recipe doubled we fed about 5 adults and 1 child.

Ingredients:

• 1/2 lb of spinach (8 oz)
• 1/2 an onion, chopped
• 1 1/4 cloves of garlic
• 1/8 tsp ginger powder
• 3/4 can of a 14.5 oz can of diced tomatoes (if you are really into the tomatoes just put the whole can in)
  
• 1/4 tsp ground coriander
• 1/8 tsp cayenne pepper
• 1/8 tsp ground turmeric
• less than 1/8 tsp ground cardmom
• 1 whole clove
• 1/4 tsp salt
• 1 Tb rice milk (or regular milk, or soy milk, you could probably even just add water)
• 1/4 tsp garam masala****
  
• 1 1/2 Tb plain yogurt

Directions:

1. Put the spinach into a large pot with 1/4 cup of water. Bring to a boil, cover the pan, and remove from heat. Set aside for 10 minutes (so spinach can steam). Put steamed spinach in a blender and puree. Set aside.
2. Put onions, garlic, and ginger into a large skillet or soup pot with a little olive oil (no more than 1 Tb), fry over medium heat until onions are browning.
3. Add tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, clove, and salt. Add a tiny bit of water if mixture is looking too dry.
4. Add the pureed spinach and garam masala. Let simmer for 15 to 20 minutes. Add yogurt, then serve with rice or naan bread.

****If you can't find garam masala at the store, you can make your own using this recipe from Allrecipes.com.

Spaghetti Squash

(Photo from Allrecipes.com)

This recipe was recommended by Liz D. She found it at Allrecipes.com. She says it was "a win." Around here we are all about recipes that win!

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, 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.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.