Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Wash spaghetti squash; remove strings and seeds. Place squash, cut side down, in a 2-quart square baking dish. Add the water. Cover with vented clear plastic wrap. Microwave, covered, on High for 10 to 12 minutes or until squash pierces easily with a fork. Cool slightly.
Meanwhile, in a large saucepan heat oil over medium heat. Add garlic; cook for 1 minute. Add tomatoes; bring to a boil. Boil gently, uncovered, for 15 minutes or until slightly thickened, stirring occasionally.
While tomatoes cook, in a large pot cook pasta according to package directions; drain and return to pot.
When squash has cooled slightly, hold in one hand with a hot pad. Using a fork in the other hand, scrape the pulp from the squash into strands. Add squash, tomato sauce, olives, raisins,and 1/4 cup basil to pasta in pot. Season with pepper. Serve topped with feta and, if desired, fresh basil sprigs.