Mediterranean-Style Spaghetti Squash

I went to a book club the other day and the host, who just harvested her garden, begged us all to take at least one spaghetti squash with us since she had so many of them.  I happily complied and got excited since I have never had spaghetti squash before.  Just for your own information (I didn't know this before last week :) ), its name comes from the fact  that after it is cooked, as you scrape it with a spoon (not a fork), the flesh comes out looking just like spaghetti.  It's pretty cool actually.  This recipe is awesome!  I can't wait to make it again.  The other vegetables do not take away or overpower the taste of the squash; they actually enhance it.  It is seriously super delicious.  Enjoy!
-1 spaghetti squash
-2 Tbs extra virgin olive oil
-1 onion, finely chopped
-1 clove garlic, minced
-4 Roma tomatoes, chopped
-3/4 cup Feta cheese, crumbled
-10 jumbo size black olives, sliced
Preheat oven to 350 F.  Coat a cookie sheet with cooking spray.  Set aside.
Cut the stem off the squash.  Cut the squash in half, remove the seeds and place with cut sides down on the prepared sheet.  Bake in preheated oven for 30-40 minutes or until a sharp knife can be inserted with only a little resistance.  Let is cool a little, then using a large spoon, scoop the stringy pulp and place it in a medium bowl.
While the squash is baking, heat the oil in large skillet.  Add the onion and cook until tender (about 5 minutes).  Add the garlic and cook for one more minute.  Stir in the tomatoes and cook for a couple more minutes.
Pour cooked vegetables over scooped squash.  Toss with the cheese and tomatoes.  Serve warm.  Enjoy!