Spaghetti Squash with Fire Roasted Tomatoes Recipe

Preheat oven to 375 degrees F (190 degrees C).

Lay spaghetti squash halves with cut sides down onto a baking sheet.

Bake squash in the preheated oven until a knife easily cuts the skin about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.

Heat vegetable oil in a skillet over medium heat; cook and stir asparagus onion and garlic until tender about 10 minutes. Stir in fire-roasted tomatoes feta cheese and olives; cook until heated through 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.