Very Veggie Spaghetti Squash

Obviously, this is for Steven. Vegetable on vegetable on vegetable in a bed of vegetables. He was so pleased. And I was so pleased that I made it with a batch of french bread. You have to have something to sop up the extra vegetable juices.

Very Veggie Spaghetti Squash
Adapted from Iowa Girl Eats

• medium sized spaghetti squash
• italian seasoning, garlic salt and pepper
• olive oil
• 1/2 small red onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 cups spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted and sliced kalamata olives,
• 1/4 cup lightly packed fresh basil, chopped

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut side down on a baking sheet.  Roast for 30 to 40 minutes until you can push on the skin and it gives. Let cool for 10 minutes Then use a fork to pull the spaghetti into a bowl. 

Meanwhile, heat a couple of glugs of olive oil into a large skillet over medium-high heat.  Add onion, sprinkle of italian seasoning, garlic salt, and pepper.  Stir until onion is tender- 5 minutes.  Add garlic and saute for a minute more.  Add tomatoes and saute until they start breaking down - 2 minutes. Add spinach and saute it starts to wilt - 1 minute.  Add the rest of the ingredients stir to mix and serve.