Greek Style Spaghetti Squash

I love baking when the house is cool and I need to add a little bit of heat ... without turning on the heater.

Today my blank canvas was a spaghetti squash. I cut it lengthwise and removed the seeds. I placed it in an oven preheated to 350 and baked it cut side down on a piece of non-stick aluminum foil.

I knew the squash was done when the outer shell started to brown and was soft to the touch.  The time to cook will be different based on the temperature of your oven and the size of the squash.

I decided to turn half of the squash into a Greek Style Spaghetti Squash. I sauteed 1/2 cup diced sweet onion and 1/2 cup diced red bell pepper in olive oil until the onions were translucent. I removed the squash from the shell, added the squash to the sauteed vegetables, and returned the mixture to the squash shell. I topped with 1/2 cup feta cheese and salt and pepper to taste.

You can serve in the squash bowl or put into another bowl. You can add olives and beets if you wish to make it more like a greek salad!