Spaghetti Squash

    medium squash
    1 small onion
    green beans
    peppers
    garlic, 4-6 cloves
    tomatoes, two, large dice
    feta
    parsley, chopped

Cook a medium squash, and when it is almost done, start cooking the toppings. Don't peel the squash until ready to serve so it stays hot.

Saute 1 small onion (sliced in half vertically and then sliced thinly) and a couple of handfuls of green beans in a couple of tablespoons good olive oil. When beans are almost done add 2 green and/or red/yellow peppers cut in strips. add 1 minced hot pepper (optional) and 4-6 cloves garlic minced (less if you are not a garlic fan). When everything is almost cooked add two tomatoes cut in large dice, some salt and pepper, a few ounces diced or crumbled feta cheese and some chopped parsley.

Toss gently.

This is also good w/ oil cured black or greek olives. Make sure you don't use too much salt if your feta and olives are salty too. Cook just long enough to heat the tomatoes.

Peel the squash and toss the squash strands with pesto (about 1/2 cup or so that it is all lightly coated), and put on platter. Top w/topping misture and serve.

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