Pasta Loaded with Fresh Veggies

• 10-12 oz package vermicelli (short spaghetti-like noodles)
• 2 cloves garlic, cut into small pieces
• 1/2 cup chopped red onion
• (Optional) 1 spaghetti squash, about 16 oz.
• 3 small yellow squash
• 2 small zucchini squash
• 3 medium salad or large Roma tomatoes
• 2 Tablespoons virgin olive oil
• 1 large lemon – juice only
• 4 oz. crumbled Feta cheese
• 7 fresh basil leaves or 1 Tablespoon dried basil
• 1 Tablesoon fresh oregano leaves or 2 Teaspoons dried oregano

This recipe can be made in stages to cut down the preparation time.  It can also be completely prepared ahead of time and reheated or eaten cold.

Day before serving hot off the stove:

Cook spaghetti squash this way.  Place the entire squash on a baking sheet and bake 375 F for 45 minutes.  If the only spaghetti squash you could find was over 1 lab, cook a 1.5-2 lb squash for 1 hour.  Add 20 minutes for every additional half pound.