1 med spaghetti squash

1/3 cup smart balance buttery spread

4 cups chopped spinach

4 med roma tomatoes, diced

2 med green onions, sliced

1 med red OR green bell pepper, seeded and diced

1/4 c Kalamata olives, chopped  (optional)

1/2 c feta cheese

Preheat oven to 400 degrees. Cut ends off spaghetti squash, then cut the squash in half lengthwise. Use a spoon to remove seeds. Place spaghetti squash face down in a glass casserole dish. Add 1/4″ water to dish and bake 40 minutes or until squash is easily pierced. You may flip right-side up and bake 10 minutes longer to enhance the flavor by gently browning some of the edges of the squash.

Allow squash to cool 10 minutes, until warm and able to be handled. Using a fork, gently comb out the spaghetti strands into a medium bowl. Add buttery spread to spaghetti, stirring well until buttery spread has melted.

Stir spinach into warm squash and allow spinach to wilt down. Add the remaining ingredients and stir.

8 servings