everything but the kitchen sink spaghetti squash

I love spaghetti squash because its so versatile and easy. My husband likes food with a lot of "stuff"-like muffins with lots of types of fruit in it, yogurt with fruit and nuts and oatmeal, etc. He has totally converted me. Here, I made spaghetti squash with whatever I found in my fridge and cabinet. It was soo good. 

Also, I just got this baking dish and I was so excited to use it- I really enjoy having oven-to-table dishes, instead of using disposable foil pans.

INGREDIENTS:

1 spaghetti squash

1 onion

half a can of mushrooms

handful of chopped olives

3 cloves garlic

feta cheese

milk

salt and pepper

olive oil

1 cucumber

1 tomato

half a can of chickpeas

DIRECTIONS:

In order to use the spaghetti squash, it always needs to be baked first- Cut it in half lengthwise, put each side face down in the oven on 375 for about 45 min. Meanwhile, saute onion, mushrooms, and garlic with olive oil. Separately, chop cucumber and tomato and set aside. When squash is finished, scrape out "spaghetti" strands with a fork, into a baking dish. Season with salt and pepper, and put in some milk to make it a bit creamy. (Since I had done the first steps before work in the morning, I put the baking dish with the squash back in the oven to heat it up a little when I came home- this is optional.) Then I dumped everything else in-olives, chickpeas, cucumber, tomato, and feta cheese. Yum!