I made this for dinner the other night and it was delicious. I did make a few changes. I cooked two squashes and had to bake for about 45 minutes to get them soft enough. I didn't have fresh tomatoes, so I used one large can (28 oz I think) of diced tomatoes with the juice. I used kalamata olives and dry basil. I sauteed the onion and garlic, then dumped everything else into the pan and let it simmer while the squash cooked. Right before serving, I added about half of the feta cheese to the pan of sauce to melt. To serve, I scraped out the "noodles," topped with sauce, then sprinkled with the remaining feta cheese. This made enough sauce for 1.5 large (3+ lb each) squashes.
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I made this for dinner the other night and it was delicious. I did make a few changes. I...