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.
30 Minutes Ready In: 45 Minutes
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
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.