Spaghetti with Feta, Tomato, and Basil Recipe

I’m sure you guys have noticed that I have a new obsession.

Spaghetti Squash!

It has become a staple for the Ravelli Weekly Menu. I literally squealed when I saw it at the Durham Farmer’s Market this past weekend. The folks working the booth were pretty tickled by my sheer joy.

I’ve seen a few different ways to prepare spaghetti squash. My usual prep:

I start by slicing the top off of my squash – the end with the stem. Then I flip it over onto the cut portion so that it can stand tall on a flat surface – that makes it easier for the next part: slicing the squash in half lengthways.

I scoop the seeds out and discard. Then I use my baking sheet that has sides, and I fill it with about a quarter inch of water.…