Italian Spaghetti Squash

Ingredients:
- 1 spaghetti squash
- ¾ cup mozzarella cheese
- 2 Tbsps. oil of preference
- 3 Tbsps. sliced black olives
- 1 onion, chopped
- 2 Tbsps. dried basil
- 1 clove garlic, minced
- 1 (15oz.) can diced tomatoes no salt added or fresh tomatoes
Directions:
1. Preheat oven to 375˚F.
2. Wash and dry outside of squash, place whole on a baking sheet, and roast for 50 minutes. Let cool about 30 minutes, cut in half, and scoop out seeds with spoon and discard. Scrape the spaghetti squash flesh out with a fork to create the “spaghetti” and place in a large bowl.
3. Heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes.
4. Stir in tomatoes and cook until tomatoes are warmed through. Toss the spaghetti squash with the vegetables, mozzarella cheese, olives, and basil.
5. Serve warm.
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