Mushroom Primavera With Spaghetti Squash

Pierce squash through skin in about five places. Place on paper towel in microwave and cook on high (100% power) 10 minutes or until squash has softened. Remove and cool until squash is easy to handle. Cut lengthwise and remove seeds with a spoon. Remove spaghetti-like strands of squash with a fork and set aside and cover to keep warm.

Meanwhile, in large non-stick skillet, heat oil over medium-high heat. Add a single layer of mushrooms and cook without stirring about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic; cook 5 more minutes or until onions are softened. Add tomatoes, cheese, and olives, cook 3 minutes longer or until mixture is hot and bubbling. Remove pan from heat and stir in basil. Reheat squash in the microwave (if necessary) and divide among 4 shallow bowls. Spoon sauce over squash and garnish with additional freshly chopped basil. Serve immediately.

Note: I used ripe olives instead of kalamata olives. I also used dried basil instead of fresh (1/2 teaspoon to 1 teaspoon - to taste).

Note: I used regular tomatoes, peeled, and added them just before serving.

Note: I used regular feta cheese.