Spaghetti Squash with Tomatoes and Olives

By courtneyepowell

Ingredients

• 1/2 of a 2 to 2 1/4 lb spaghetti squash
• 2 T olive oil
• 4 cloves garlic, minced
• 2 14 1/2-oz cans diced tomatoes with basil, garlic and oregano (undrained)
• 4 oz dried whole grain spaghetti
• 1/2 c pimiento-stuffed green olives, coarsely chopped
• 1/3 c golden raisins
• 1/4 c snipped fresh basil
• 2 oz feta cheese, crumbled (1/2 c)

Details

Servings 4

Preparation

Step 1

Wash spaghetti squash and remove strings and seeds. Place cut side down in a 2-qt square baking dish. Add 2 T water. Cover with vented clear plastic wrap. Microwave, covered, on 100% power for 10-12 mins or until squash pierces easily with a fork. Cool slightly.

Meanwhile, in a large saucepan heat oil over med heat. Add garlic; cook 1 min. Add tomatoes; bring to boiling. Boil gently, uncovered, for 15 mins or until slightly thickened, stirring occasionally.

While the tomatoes cook, in a large pot cook pasta according to package directions; drain and return to the pot.

When the squash has cooled slightly, hold in one hand with a hot pad. Using a fork in the other hand, scrape the pulp from the squash into strands. Add squash, tomato sauce, olives, raisins, and basil to pasta in the pot. Season to taste with ground black pepper. Serve topped with feta cheese and additional snipped fresh basil, if desired.