I call it Imitation Greek Pasta Salad (I love real Greek pasta salad!). This is one of Ben's FAVORITE side dishes! He LOVES it and always asks me to make it. I like it, because it doesn't feel like I'm eating veggies - I'm tricked into thinking it is pasta. So here is the recipe:
1 spaghetti squash, halved lengthwise and seeded
4 to 6 tablespoons extra virgin olive oil (I actually used an all natural Greek salad dressing I got from Aldi's. It is low-cal, low-fat, low-sodium, and low-sugar. If you use olive oil, I'd recommend throwing some of the 21DF Mediterranean seasoning and a few tablespoons of balsamic vinegar in the pasta as well)
1 to 2 onions, chopped
2 to 3 cloves garlic, minced
1 yellow or orange pepper
1 1/2 cups halved cherry or grape tomatoes (or more!)
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and lightly grease.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, cut onions, tomatoes, and garlic.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
Toss with the vegetables, feta cheese, olives, and oil. Place in fridge and serve cold.