Preheat oven to 375 degrees . Lightly oil a baking sheet or line with parchment paper.

Place spaghetti squash 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.

While the squash is cooling, chop your onion and mince your garlic. Chop your basil and set aside.

Meanwhile, heat 2 tbsp olive oil in a skillet over medium heat. Add onion and cook until tender.

Add garlic and cook and stir until fragrant, 2 to 3 minutes.

Stir in tomatoes and cook until tomatoes are warmed through. Stir in basil, black olives, and feta and remove from heat.

Cut your squash in half and use a large spoon to scoop out the seeds. Then use a fork to remove the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.