Ingredients:
1/2 spaghetti squash
1 16oz can of diced tomatoes
1/3 medium yellow onion diced
feta
salt and pepper, sprinkle
olive oil, for cooking
Instructions:
Preheat oven to 350 degrees and attempt to cut spaghetti squash in half (long ways) - I always have issues with this and normally have my husband help if he's around. Remove the seeds from the squash, place in a pan or cookie sheet with open sides facing upward, and cook for about 35-40 minutes.
You'll know the spaghetti squash is ready when you scrape it with a fork and the stringy particles (like spaghetti) are easily removed. If not, cook it a bit longer. When ready, scrape it all and be prepared to throw it into your other pan as needed.
Dice 1/3 of a medium yellow onion. Heat a medium pan on medium, put a tablespoon of olive oil in, and after about 1-2 minutes (so pan is hot) throw in your onions and cook until translucent, about 4-5 minutes, or until fragrant, adding salt and pepper on it Pour in the can of diced tomatoes (with juices) and cook for about 1-2 minutes. Then, add your scraped spaghetti squash, cook it with the tomatoes and onions for about 3 minutes, and then you're all done! Sprinkle crumbled feta before eating (if you add it while cooking, it looks really gross).
