Veggie Box Spaghetti Squash
2 tablespoons Vegetable Oil
1 Veggie Box Onion, Chopped
1 Clove Garlic (From last week's box), Minced
1 1/2 cups Chopped Tomatoes
3/4 cup Crumbed Feta Cheese
3 tablespoons Sliced Black Olives
2 tablespoons chopped Fresh Basil

2 tablespoons Vegetable Oil 1 Veggie Box Onion, Chopped 1 Clove Garlic (From last week's box), Minced 1 1/2 cups Chopped Tomatoes 3/4 cup Crumbed Feta Cheese 3 tablespoons Sliced Black Olives 2 tablespoons chopped Fresh Basil

Preheat oven to 350 degrees. Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.