The Dish: Mediterranean Spaghetti Squash

Spaghetti Squash with Olives, Feta and Basil (serves four)

-- 1 # whole spaghetti squash
-- 2 cloves garlic, peeled and crushed
-- ¼ cup kalamata olives, pitted, cut in quarters
-- ¼ cup crumbled feta cheese
-- 4 sprigs fresh thyme
-- Salt and pepper
-- 2 oz. extra virgin olive oil
-- ¼ cup basil leaves, cut into ribbons
-- Half a lemon

METHOD: 

-- Preheat oven to 350 
-- Cut squash in half lengthwise
-- Scrape out the seeds and discard
-- Salt and pepper inside the cavity of the squash and evenly divide the thyme, garlic and a couple of basil leaves into each half
-- Drizzle olive oil over squash and wrap each half separately in aluminum foil
--  Put wrapped squash on a sheet pan with a cooling rack, cut side down,  and bake for 45 minutes
-- Remove squash from oven and let cool for a few minutes
-- Unwrap, remove garlic and herbs and drain liquid
-- Using a fork, gently scrape the inside to release cooked flesh and transfer to a bowl
-- Add olives, crumbled feta, basil, olive oil, salt and a few drops of lemon juice
-- Mix well and serve immediately