1 spaghetti squash, halved lengthwise, seeded
1 24-oz jar Classico Tomato and Basil Sauce
1 can olives
1 can mushrooms
3/4 cup crumbled Feta Cheese
Preheat oven to 350. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, bake 30 minutes 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. For the sauce: heat up the Classico sauce, add mushrooms and olives. Use a large spoon to scoop the stringy pulp from the squash. Top the squash with the sauce and sprinkle with Feta Cheese.
You can also use the following ingredients sauteed in a skillet, rather than the Classico:
2 Tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
2 Tablespoons chopped fresh basil
This is a great Meatless Monday meal!
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