What you need:
Baking the Squash:
Cut the squash before baking, just halve it and pierce a few holes near the ends. Then, place the two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish
Bake at 350 degrees for about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
Once the squash is cooked and cooled for 10-15 minutes, scoop out the seeds and fibers with a spoon and discard. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.
Make sure the squash is cooked until it easily gives under pressure (using an oven mitt) or is easy to pierce with a regular fork (not just a knife.) If it's under-cooked at all, the strands won't separate and the taste won't be pleasing, especially to kids!
When cutting the spaghetti squash in half, feel free to do it either crosswise or lengthwise.
Cut squash in half and scoop out the seeds and fibers with a spoon. It's important, when microwaving, to pierce a few holes in the squash skin with a large knife or skewer to allow steam to be released.
Place squash halves, cut side up in a large microwave safe dish with 1/4 cup water.
Cover with plastic wrap and pierce the wrap in a few places to allow steam to escape.
Microwave on High power for 10 - 20 minutes or until the skin gives easily under pressure (using an oven mitt.) Let stand for a minute or two.
Using a fork, scrape the pasta-like insides out onto a service plate or bowl.
What to do:
Prepare and cook squash (see above)
While squash is cooking, heat olive oil in a skillet over medium heat.
Add onion and sauté until tender.
Add garlic and sauté for 2-3 minutes.
Stir in the tomatoes and cook an additional 2-3 minutes.
Toss the cooked spaghetti squash "noodles" with the sautéed vegetables, feta cheese, olives, and basil.