Spaghetti Squash with Tomatoes, Feta, Olives, & Basil

Get ready to rumble.  Time for  Round Two of Me vs Spaghetti Squash.   The oven to stove top version of this match up had countless 5 star ratings at All Recipes.  Interesting, given that almost no contender used the original recipe.  Many of the pictures didn't even match the ingredients in the recipe.  Punch drunk wondering how  it qualified as a 5 star recipe when 3 or 4 ingredients were either added or changed and the proportions were different.  Nevertheless, I carry on, dancing like a butterfly and stinging like bee.    

Round One, Spaghetti Squash with Sage, Pine Nuts & Romano,  started by sticking a squash several times with a  fork, dropping it in the crock with water, and letting it cook all day. Preliminary approach is still a knock out.  Another tip that I did not do in this round, but will do in the future: Don 't cut the squash lengthwise.  If you cut it the other way, the strands come out longer and more like spaghetti.  Then, the basic squash will be down for the count.

Winner, Loser or Meh

This was very good.  I think it would be fantabulous as a summer salad. I keep wanting to chill it and toss it with balsamic vinegar, which may be what happens with it tomorrow.  I might even make this again without the tomatoes, chill the "salad", then add the chopped tomatoes and some balsamic.  I am very sure this wants to be a late summer salad. I won't decide which list this goes on until after I have tried it as the balsamic salad.  Stay tuned.

It was better than Spaghetti Squash with Sage, Pine Nuts & Romano. - I think.  Not Sure.  I wonder whether or not I am really a fan of spaghetti squash.  I will reaffirm that the squash tastes better and is easier when cooked in the crock than it has been when I have cooked it in the oven.

Recipe

I used a 6 quart crock for this

Ingredients

• 1 spaghetti squash
• 2 Tbls olive oil
  
• 1 onion, peeled, diced
• 2 cloves garlic, minced (I used Christopher's jarred)
• 5 roma tomatoes, chopped
• 1 cup feta cheese, crumbled
• 3 Tbls. black olives, sliced (basically the entire small can)
  
• 3 Tbls. fresh basil, chopped
• generous amount of fresh ground pepper 
  

Pierce a spaghetti squash several times with a fork.  Place in 1 to 2 cups of water in the crock. Cover.  Cook on low for 6-8 hours or high for  3-4 hours.  Carefully remove the squash from crock with something to protect your hands. Let it cool enough to handle. Empty the water from the crock.

While the squash is cooling, heat oil in a large no stick skillet over medium high heat. Saute onion until tender, but still firm, add the garlic and stir.  Turn off heat. Slice the squash in half, seed it, and use a fork to shred the strands from the squash and return the strands to the crock.  Add the onion, garlic and oil mixture. Add the tomatoes and olives and toss so that they become warm, but the diced tomato pieces retain their shape. Add cheese and basil. Toss.  Serve warm.