Spaghetti Squash "Pasta" Salad
 

Found on http://www.allrecipes.com but made a few adjustments to make it SB friendly. ;) I have not made it yet, but it got rave reviews by most of the people who wrote in. Some might not find it hearty enough for a main dish, but I think if you added some diced chicken or some type of SB friendly sausage and it could easily be hearty enough for more hefty eaters.

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 6

Ingredients:
1 spaghetti squash, halved and seeded
2 tablespoons Extra Virgin Olive Oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash 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.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Remember to remove the seeds from the squash before you cook it!

YUM! Natasha, the next time I get a spaghetti squash, I'm trying this. Sounds great!

Different people said they remove the seeds at different times. I did mine before last time, but the microwave way of cooking sounds MUCH easier. :)