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I am abona fide carnivore therefore I like animals. Many are very tasty.  Beef, chicken, salmon and occasional pork chop make their grand appearance on my menu at a regular basis. Fried, grilled, or roasted it doesn't matter. In my book, the more meat, the better.

However, I live in a family which prefer vegetables. Try as I might, I have not converted them to the carnivorous lifestyle. They have however, succeeded in getting me to see that there is more to food than flesh.

Recently a dear friend blessed us with what appeared to be a bag of bread. Upon closer observation I discovered that along with the bread it also contained a large squash. A spaghetti squash to be exact. I wondered out loud: "Just what am I suppose to do with this?"

(Photo courtesy of Sarah Steiert)

INGREDIENTS:

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 medium size onion, chopped
3 white mushrooms (large)
4 clove garlic (2 small and 2 large)
1 can of diced tomatoes
1 cup chopped bell peppers (I used a combination of yellow, orange and red peppers to add color to the meal)
3/4 cup of crumbled feta cheese
3/4 contents of a 6 oz can of medium pitted black olives. (Be sure to slice them.)
2 tablespoons of chopped fresh basil

DIRECTIONS:
1. Preheat oven to 350 degress F.
2. Lightly grease a baking sheet.
3. Lay the spaghetti squash cut sides down on the baking sheet and bake approximately 30-35 minutes. The squash is done when you can insert a sharp knife with little resistance.
4. After baking, lay the squash aside and let it rest.
5. Heat the vegetable oil in a skillet over medium heat. Saute mushrooms until they begin to brown, then add onions, and garlic and saute until they are glistening and tender.
6. Stir in the tomatoes and cook until the tomatoes are thoroughly warm.
7. Using a large spoon, scoop the stringy pulp from the squash and place in a medium or large bowl. toss with the sauteed vegetables, feta cheese, olives and basil. Serve warm.

(Photo courtesy of Sarah Steiert)

And what is a quality meal without dessert? So for your culinary delight, I submit the taste buds deserve nothing less than the essence of summer delight, namely strawberry short cake. Simple as can be, but without doubt, the epitome of yum-yum! Compliment with a scattering of blueberries and serve with a cup of your favorite coffee.