Mediterranean Spaghetti Squash

This Mediterranean spaghetti squash dish tastes great and is a great gluten-free and vegan alternative to regular pasta. It's full of beautiful vegetables, fragrant herbs, and salty olives, so it's both healthy and tasty.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach
• 1/4 cup sliced black olives
• 1/4 cup chopped fresh basil
• Salt and pepper, to taste
• Vegan feta cheese, for garnish optional

Instructions:

Preheat the oven to 400F 200C

Slice the spaghetti squash in half lengthwise and scoop out the seeds

Brush the cut sides of the squash with olive oil and season with salt and pepper

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Bake for 30-40 minutes, or until the squash is tender and easily pierced with a fork

While the squash is baking, heat the remaining olive oil in a skillet over medium heat

Add the minced garlic and cook for 1-2 minutes, until fragrant

Stir in the cherry tomatoes and cook for another 2-3 minutes, until they start to soften

Add the baby spinach and sliced black olives to the skillet, and cook until the spinach wilts

Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands

Transfer the squash strands to the skillet with the vegetables, and toss everything together until well combined

Stir in the chopped basil, and season with additional salt and pepper, if needed

Serve the Mediterranean spaghetti squash topped with vegan feta cheese, if desired