• Servings: 2-4
• 1 medium sized spaghetti squash (look for one with a pale, even color, avoid ones with soft spots or a green color)
• 2 tbsp olive oil
• 2 tbsp. basil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 medium tomato, chopped
• 1/2 red pepper, chopped
• pine nuts
• feta cheese
• black olives

1. 1. Preheat oven to 375. Pierce squash all over with a fork. Place squash in a roasting pan, inside oven, and bake for 1 hour. Allow squash to cool for 10 minutes after baking.
3. 2. Meanwhile heat olive oil over medium low heat. Saute onion until soft, 2-3 mins. Stir in garlic, basil, tomato and pepper. Cook several minutes, until tomatoes are warm and pepper has softened.
5. 3. Cut squash in half lengthwise. Use a spoon to scoop pulp and seeds from the squash. Using a fork comb out the strands of squash and place in a large bowl. Toss squash with vegetable mixture.
7. 4. Serve topped with crumbled feta, pine nuts and olives.

Thanks to my cousin Tristan (shoutouts!!!!!) my new favorite food is Spaghetti Squash. Believe it or not I had never actually tried this vegetable before a few weeks ago. I can't get over what I have been missing out on all these years. It's easy to make and a delicious, healthy alternative to your regular run of the mill pasta. This versatile squash can be prepared a variety of ways but my favorite go-to recipe is without a doubt this one.