Prep Time: 10 min. • Cook Time: 60 min.
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise. Use a heavy spoon to scoop out the seeds and discard. Place cut side down on a sheet pan or roasting pan. Add 1 cup of water to the bottom of the pan. Place in oven for 1 hour. Remove from oven and let rest until cool enough to handle but still warm. Use a fork to scrape out the flesh in long strings. Place in a large bowl, reserve the shell.
While the squash is cooking, cut the tomatoes in half. Roughly chop the olives. Roughly chop the dill and basil.
Add the tomatoes, olives, herbs, Feta, vinegar, oil, and salt to the bowl with the squash. Toss gently to combine. Divide between the 4 the squash shells and serve.
Approximate Nutritional Information (Per serving):
Calories 370, Fat 27g, Sat Fat 6g, Trans Fat 0g, Cholesterol 20mg, Sodium 1210mg, Total Carbohydrate 27g, Fiber 6g, Sugars 11g, Protein 8g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free