Preparation
- Preheat the oven to 350 degrees.
- While your oven is warming, place the washed, halved spaghetti squash face down on a cookie sheet that has been prepped with olive oil.
- Place the cookie sheet in the center of the cooking rack.
- Bake for 30-45 minutes. (You should be able to pierce the squash with a knife easily once it’s cooked.)
- Remove from the heat and allow it to cool enough to handle.
- As the squash is cooling, heat 1 cup of water to boiling.
- Add ½ cup of sundried tomatoes and set aside.
- Add 2 tablespoons of oil to a skillet and bring up to medium heat.
- Add one diced onion and one clove of minced garlic. Cook until translucent.
- Drain the sun-dried tomato and discard the water.
- Add to a mixing bowl with the onion and garlic mixture.
- Turn the spaghetti squash over. With a fork, begin to flake it apart from its thick skin, then add it to the mixture.
- Gently mix the sun-dried tomato, onion, garlic, feta cheese, chopped basil, and ½ of squeezed fresh lemon.
Yield: Four to six servings.