Squashy Spaghetti

Squash season is here, but with the temperatures still pretty high, stews are not the best option. Spaghetti squash is an excellent solution!



This is the best way we know to eat spaghetti squash. You will need:

1 spaghetti squash
1 onion
2 medium sized tomatoes (or 1.5 cups)
fresh basil
a bunch of black olives (12 or so)
1/2 lb or so Panela (or less than 1/2 lb Feta) cheese


Cook squash according to your preferred method (I like to half it, seed and place the half in a pan with 1/3 c water, cover with a plastic bag and microwave for 7 minutes. Repeat for the other half).
In the meantime, chop onion and saute in a bit of olive oil. When golden brown add tomatoes and cook until they're slightly warm. Don't overcook.
Scape the spaghetti out of the squash, add onion-tomato mix, chopped basil, coarsely chopped olives and cheese, and mix it all together. Don't forget salt!

It's very delicious and light (you might want to have some nice dessert later, like a pumpkin roll).