Summer Wind

Tonight I went to a great restaurant with m family called Avenue B. It's a new restaurant that my parents were lucky enough to go to the opening of. They loved it so much, they brought along my sister and I as well as my aunt, uncle, and grandparents. It was out of this world, simply fabulous. I had pecan crusted walleye with wilted spinach and spaghetti squash in a pomegranate beurre blanc sauce. I have never had a more delicious fish dish! So if you are ever in the Pittsburgh area, I highly suggest you to check out Avenue B. It's located in Shadyside, Pittsburgh. On that note, I have looked up an amazing recipe on allrecipes.com that has spaghetti squash in it. I fell in love with it tonight, and with squash in season, it's a perfect dish! I would love to share it all with you, and I hope to make it sometime this week!

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Have a happy day!
Yours,
sCe