Spaghetti Squash with Fire Roasted Tomatoes

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 cup chopped asparagus

1 cup chopped onion

1 tablespoon minced garlic

2 (14.5 ounce) cans fire-roasted tomatoes with garlic (such as Hunt s®), drained

1 cup crumbled feta cheese

12 pitted kalamata olives, halved

salt and ground black pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

Lay spaghetti squash halves with cut sides down onto a baking sheet.

Bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.

Heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.