Mushroom Primavera with Spaghetti Squash

Made this for dinner tonight.... It's delicious, particularly when spaghetti squash is sweet and in season. Super healthy and gluten free as well if you're into that sort of thing.  I'm generous with most of the ingredients, particularly the kalamata olives and feta cheese.  I also use half olive oil/half butter when cooking the mushrooms. Make sure to salt and pepper the sauce--I do this after adding the onions and garlic to the mixture.

1 spaghetti squash (about 3 lbs.)

1 T. olive oil

1 lb. white button mushrooms

1 C. chopped onion

2 tsp. minced garlic

1 C. cherry or grape tomatoes, halved

3/4 C. crumbled feta cheese

1 1/2 T. sliced kalamata olives

1/2 C. chopped fresh basil, plus more for garnish

With the tip of a knife, pierce squash in about five places.  Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened.  When cool enough to handle, cut squash lengthwise and remove seeds with a spoon.  Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time). 

Heat oil in a large nonstick skillet over medium high heat.  Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.  Stir in onion and garlic and cook for 3 more minutes, until onions are softened.  Add tomatoes, cheese, and olives and cook about 3 minutes longer, until mixture is hot and bubbling.  Remove pan from heat and stir in basil. 

Divide squash among 4 shallow serving bowls.  Spoon sauce over spaghetti squash and garnish with additionally chopped basil.  Serve immediately.  Serves 4.