Steamed Spaghetti Squash With Fresh Tomatoes - cooking recipe

Ingredients

4 large tomatoes, seeded and chopped (preferably fresh from the garden!)
1/2 cup olives, Nicoise or 1/2 cup other small ripe olives
1/4 cup olive oil
1 tablespoon olive oil
1/4 cup fresh basil leaf, cut into julienne strips
3 -4 green onions, chopped
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/4 teaspoon pepper
1 spaghetti squash (4 lb)
1 1/2 cups mozzarella cheese, shredded (6 oz)

Preparation

Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.