The days are getting shorter and there’s a crispness to the air, signaling the beginning of fall. And with fall comes an increase in the variety of squash available at my Farmers’ Market. My love of fresh squash surpasses even my love of Soy Pumpkin Spice Lattes, making fall perhaps my favorite season.

Spaghetti Squash is a fantastic basis for a variety of recipes, and once cooked, can be substituted for pasta. This winter vegetable has only 37 calories per four ounce serving, and is rich in calcium, magnesium, phosphorus and potassium, as well as Vitamins A, B and C, making it the perfect basis for a healthy  meal.

Ingredients:

1 Spaghetti Squash, halved and seeded
2 diced tomatoes
1 onion
1-3 cut up bell peppers (I used 3, a red, a yellow and a green, to add a nice color)
12 ounces of feta cheese (you can also artichokes or pitted olives to make the recipe dairy-free)
1 clove garlic
2-3 tablespoon creole spices (you can make your own)
2 tablespoons olive oil
salt & pepper to taste

Directions:

1. Preheat oven to 350 degrees. On a greased pan, place squash halves, open side down, and bake for 45 minutes. Squash should be tender. Remove from oven and sit aside to cool while you cook the rest.

2. Dice onion, then in a medium skillet, cook with olive oil and minced garlic until onions are almost clear.

3. Add in peppers and cook for another 5 minutes.

4. Toss diced tomatoes with creole spices. Add to skillet and stir till tomatoes are warm.

5. Scope the squash into a large bowl and add in contents from skillet. Toss with feta/artichokes/olives  and enjoy!