1 cup of roasted red peppers, sliced or diced (I use jarred peppers)
4 cups fresh spinach
1/3 cup Kalamata olives, pit removed, sliced in half
1/2 cup feta cheese, crumbled
Preheat oven to 375 degrees. Cut spaghetti squash in half length-wise, scoop out seeds and discard. Place face-down on greased baking sheet. Bake for 45 minutes or until fork-tender. Remove strands of squash with a fork; place in a bowl. Set aside.
Heat oil in pan over medium. Sauté garlic for 3-5 minutes or until fragrant. Add roasted red peppers and olives to pan; continue cooking for an additional 3-5 minutes. Add squash; thoroughly combine. Add spinach, stir until spinach has wilted.