Spaghetti Squash w/Basil & Feta

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh basil
• Balsamic Vinegar to taste(optional)

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, and basil. Serve warm with a little balsamic vinegar. Yummy! 

Caesar Chicken Pasta Salad

3 c. (about 12oz) skinned, shredded chicken breast
3 c. penne pasta
2 c. thinly sliced romaine lettuce
1&1/2 c. tomato
1/2 c. thinly sliced fresh basil
1/2 c. chopped green onion
1/3 c. fat-free caesar dressing
1/4 c. chopped fresh parsley
4 oz crumbled feta cheese
1 garlic clove, minced

Combine in large bowl and toss well.