Stuffed Squash with Rice and Black Olives | Think Rice (Canada)

Ingredients

• 1 cup (250 g) U.S.-grown brown rice, cooked according to package – cooled
• 1 medium spaghetti squash, trimmed and de-seeded
• 2 tbsp (30 mL) olive oil
• ½ med onion, diced
• 3 garlic cloves, minced
• 1 tsp (10 g) dried basil
• ½ tsp (3 g) smoked paprika
• ½ tsp (3 g) chili flakes
• ½ tsp (3 g) thyme
• 1 can of fire roasted tomatoes (or diced tomatoes)
• 1 can black California Ripe Olives
• ⅔ cup (65 g) feta or goat cheese, separated
• Salt & pepper, to taste