Prep Time: 15 minutes
Cook Time: 45 minutes to an hour (45 minutes-1hour for the squash, 5 minutes for the vegetables)
1 - spaghetti squash, halved lengthwise and seeded
1 tablespoon - coconut or olive oil
1 - onion, chopped
2 cloves - garlic, chopped
1/2 cup - tomatoes, chopped
chili flakes (optional)
3/4 cup - almond cheese, grated
3 tablespoons - black olives, chopped
3 tablespoons - basil, Chopped
salt to taste
Preheat the oven to 375 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 45 minutes to an hour in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from the oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes and cook only until tomatoes are warm. Add chili flakes (optional).
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, almond cheese, olives, basil and salt (taste).