Spaghetti Squash Toss

Spaghetti squash is just so much fun to make.  I get such a silly kick out of flaking the insides with a fork, maybe in my past life I was a squash farmer.  I'm trying to get more creative but besides this recipe below and just eating it plain with loads of butter that's about it for now.  One day I will be more than a 2 trick pony with my fun squash!  :)
What I do really like about this recipe is that it makes tons, enough for leftovers, and it tastes great next day.

Spaghetti Squash with Feta & Veggies

Ingredients:

• 1 large Spaghetti Squash
• lots of Olive oil
• 1 clove garlic, minced
• 1 cup grape tomatoes, sliced in half
• 1 cup Broccoli, broken in bite size pieces
• large handful fresh spinach
• 4oz pkg crumbled Feta cheese
• Salt & pepper to taste 

1. Preheat oven to 350 degrees. Slice squash in half and remove seeds with a spoon.  Drizzle lots of olive oil, salt and pepper on the cut portions.  Place cut side down on a large baking sheet and bake for 45-60 minutes, until squash is tender and you can stick a knife in its side easily. Remove from oven and set aside to cool.

2. Heat 2 Tbsp olive oil in a large skillet on medium heat.  Add garlic, cook for 1 minute, then add tomatoes and saute till tomatoes become tender, about 5 minutes. 

3. While the tomatoes are cooking you need to steam the broccoli to get it tender.  Place in microwave in a safe bowl with 1/8 cup water.  Cover and cook on high for about 3 minutes.

4. Get out your favorite fork and begin to flake out the inside of the squash away from the skin.  Place in bowl and toss with tomatoes, broccoli, spinach, and feta cheese.  Add more salt & pepper to your liking.