If your olives are very salty, you may want to reduce the quantity added to the dish.
1 spaghetti squash, halved lengthwise and seeded (about 1.5 to 2 pounds)
1 TBSP extra virgin olive oil
2 shallots2 garlic cloves,
minced 2 cups of organic chopped tomatoes (fresh preferably, otherwise canned)
1/2 cup crumbled feta cheese
1/4 cup sliced black or Kalamata olives
3 tablespoons chopped fresh basil
Preheat the oven to 375 degrees. Using a sharp knife, cut the squash in half lengthwise and place, cut side down in a baking dish. Add a half-inch of water and cover the baking dish with aluminum foil. Bake for 45 minutes or until the squash is tender. Then flip it with tongs and cook it for another 15 min. covered under foil. Remove the squash from the oven and using a fork, shred the flesh like long pasta and transfer them to a bowl.
To prepare the sauce and assemble the dish:
Sauté the onion in olive oil under translucent. Add the garlic and sauté for about 3 to 4 minutes. Toss the tomatoes into the skillet, and cook just until tomatoes are warm. Pour over the spaghetti squash pasta, add the feta cheese, olives and the chopped basil. Serve warm.