Spaghetti Squash with Feta, Zucchini, Tomato, Garlic and Basil

We are members of the Bell Organic CSA as we have stated before. This week, we got spaghetti squash, tomatoes, and some sweet red peppers. They gave us a recipe for this dish but, of course, we adjusted it a bit for what we had on hand and what we thought we would like. At the Downtown Farmers Market last week, we bought the Feta Cheese from Gold Creek Farms so we already had this on hand along with some their great parmesan cheese. There are so many local cheese purveyors that I will update my blog to include as many as I can this week. I thought this was an incredibly delicious recipe and it had multiple different flavors that complimented each other. Not only did it taste delicious, it looked delicious. And every ingredient was local except for the olive oil! How is that for being LocaliciousUtah!

Ingredients:

1 medium sized spaghetti squash
2 tbl. olive oil
1 medium onion, diced
2 gloves garlic, mashed and minced
1 cup sliced zucchini
1/2 sweet red pepper, chopped
2 cups chopped tomatoes
3/4 cup crumbled feta cheese
shredded parmesan cheese
Torn basil leaves to taste, or about 2 tbls. of chopped basil

Preheat oven to 350 degrees F. Cut squash in half lengthwise and remove seeds (my Mom uses an ice cream scoop to remove the seeds). Place squash cut sides down on a baking dish or baking sheet and bake for 45 minutes or until soft. Saute onion and garlic until tender, add zucchini and red pepper and sauté until tender. Add tomato and cook for additional 2-3 minutes. Meanwhile, use the tines of a fork to gently pull strands of squash away from the peel. Add the strands of squash to the sautéed vegetables and heat. Add the cheeses and serve.