1 spaghetti squash, halved lengthwise and seeded
2 Tbsp olive oil
1 chopped onion
1 minced garlic clove
1 1/2 cups chopped tomatoes
3/4 cup vegan crumbled herbed feta cheese
3 Tbsp sliced black olives
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, 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. Stir in tomatoes and cook until tomatoes are warmed through.