This is awesome with the Stuffed Portobello Mushroom recipe

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese (or chopped string cheese)
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

1 spaghetti squash, halved lengthwise and seeded 2 tablespoons olive oil 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese (or chopped string cheese) 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil

1. Cook the spaghetti squash following the directions in the 'Plain Spaghetti Squash' recipe. Set it aside to cool.
2. While the squash is cooking, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
3. Use a large fork to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm as a side dish or put it in the fridge for a couple hours and serve cold.