Greek(ish) Spaghetti(ish)

The olives, feta cheese and tomatoes make this a delicious, Greek-inspired vegetarian option that will certainly help you get your daily value of vegetables.

I was battling a cold for most of last week.  I did not feel like cooking much, so we ordered out quite a bit.  One night, we ordered Thai food.  Pete ordered a dish that had a ton of vegetables in it, and he said to me, "I can't remember the last time I had so many vegetables in one sitting."  And he was right, we usually just stick to one vegetable a night, we hardly ever have a variety.  This dish was my change in the routine.
Pete called from work and asked me what was for dinner, and he thought I was kidding when "vegetables" was my response.  He is not the type to appreciate my meatless Mondays efforts.  In fact, they make him a little cranky.  I gently reminded him that it was not wise to bite the hand who prepares food for him, and he grumbled something about heating up some hot dogs and hung up the phone.
However, his tune changed.  He really enjoyed this dish, and it made enough to satiate him without having to stick a hot dog in the microwave when he was done.


Greek(ish) Spaghetti(ish)
Serves 2

1/2 of a large spaghetti squash
2T olive oil
1 onion, sliced thinly
2 cloves of garlic, minced
1 pint of grape tomatoes, chopped
1 small bunch of broccoli, separated and chopped
1/3C Feta cheese
1/3C Kalamata olives, sliced
2T chopped fresh herbs (I used basil, oregano and chives)

1.  Preheat the oven to 350 degrees Fahrenheit.  Place squash in a baking dish, cut-side down, with 1.5 cups of water.  Bake for 30-40 minutes, or until the squash can be easily pierced with a knife.  Remove it from the oven and begin scraping the inside of it with a fork, to form "spaghetti strands."  Set aside.
2.  Meanwhile, heat the olive oil over medium-low heat and saute the onions until they are very soft and beginning to brown, about 20 minutes, stirring occasionally.   Additionally, steam the broccoli, until tender, about 5-10 minutes.  Set the broccoli aside when tender.
3.  Add the garlic to the onions and saute for a couple of minutes.  Then add the tomatoes and the squash, and cook until heated through.
5.  Add the herbs, olives and cheese, toss and serve.