This is based on an old recipe from my Weight Watcher days. It is ridiculously tasty, and I've found an easier way to prepare it. Here we go...! Greek-style Spaghetti Squash 1 large spaghetti squash 1 onion, diced 3 cloves garlic, diced 1 tsp. olive oil 1 large can crushed tomatoes (28 oz?) 1/4-1/2 c. feta 1 can garbanzo beans, rinsed and drained 1 tsp. oregano 1/2 tsp. thyme fresh mint and basil (about 1 Tbsp. each) salt and pepper to taste To start with, we need to roast this spaghetti squash. The day I planned to make this, I woke up extremely late for work, so you get to have that version! I poked some holes in the squash, then microwaved it for 5 minutes on high. While that was going on, I preheated the oven to 400*. After microwaving, place the squash (still uncut) in a pan with about 1 inch of water in it. Bake at 400* 30-40 minutes. Remove from pan, and put in a cold one (or metal one; I didn't want my ceramic one to break) and place in the fridge on a towel. Go to work for 6 hours, then come home. (or just bake it for an hour; this is for the time crunched!) When you take out your cold spaghetti squash, it will be entirely cooked, easy to cut, and you won't waste any squash. AMAZING!!! Remove seeds and put squash into a large bowl for now. In a large LARGE pan, place the oil, onions, and garlic. Cook until the onion is translucent, then add the tomatoes and dried spices. Slowly add the squash, and mix until it is all covered with tomatoes. Then add the garbanzo beans, stir, and add the feta. Top with the fresh herbs, and lemon zest if you like. Serve with bread or a nice salad.