I am in love with spaghetti squash

I have wanted to try spaghetti squash for some time. I just didn't want it to taste squashy. We got one on Sat and it has been sitting on the counter begging to be used before it went bad. So today I bit the bullet and ate the squash. It was so easy and tasted so good. I didn't have any olives so we just eliminated those. The texture was literally just like spaghetti and the wheels in my mind started turning about all the many ways I could use it. I am totally going to make regular spaghetti with it and not tell my picky eater son that it is not noodles(insert evil laugh). Here is the recipe that I got from Allrecipes.com and next time we might add chicken.

Spaghetti Squash

1 spaghetti squash, halved lengthwise

and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.	Place spaghetti squash 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.
3.	Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.	Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.