Spaghetti Squash

DELISH! A FALL MUST-TRY!!!!
Ingredients1 Medium-sized Spaghetti squashAt least 1 cup olive oil 7 Cloves garlic1/2 cup pine nuts2 tbsp unsalted butter 1 tbsp pepper (or 3 tablespoons pink peppercorns)1/2 tsp kosher salt2 tbsp dried oregano 1/2 cup feta cheese5-8 leaves fresh basil (a "bunch")
1. Slice spaghetti squash lengthwise and place halves "spaghetti" side up on ungreased cookie sheet2. Brush with olive oil until halves are completely covered3. Cook for 1 hour at 350F or until insides are completely soft4. Let cool and remove stringy spaghetti-like insides5. Rough chop 7 cloves garlic (or as much as you want, there's a lot of "pasta" so this is not that much) and place in medium sized sautee pan with olive oil, I like to keep my pieces on the larger size just because I am a garlic lover but please feel free to adjust garlic amount/size to your liking!6. In separate small sautee pan add 1/2 cup pine nuts and toast on medium to low heat (until you smell aroma of the nuts - be careful they burn easily!)7. Back to sautee pan with garlic... when garlic begins to give off fragrance add in 4 chopped tomatoes
8. Add in "spaghetti" with 2 tbsp unsalted butter (can substitute for a drizzle of olive oil)9. Add 1 tbsp pepper, (OR for a twist add 2-3 tbsp pink peppercorns if you can find!) 1/2 tsp kosher salt, 2 tbs dried oregano, 1/4c capers, 1/2c feta cheese. Stir on low heatAdd pine nuts. until ingredients are mixed through.
10. Turn off heat and add 5-8 leaves or one bunch (rough chopped) fresh basil - amount depends on preference - save a tiny bit of the chopped basil - can add a little on top when serving as a garnish11. Serve hot and ENJOY!
Xo