Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees f. lightly grease a baking sheet. place squash, cut sides down, on the baking sheet. bake for 30 minutes, or until a sharp knife can be inserted with only a little resistance. set squash aside until cool enough to be easily handled. heat oil in a skillet over medium heat. sauté onion oil until tender. add garlic, and sauté for 2-3 minutes. stir in tomatoes, and cook only until tomatoes are warm. use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. toss with sautéed vegetables, feta, olives, and basil. serve warm.

Target recipe: place the squash, cut side up, in a dutch oven. add the water. cover and bring to a boil. reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. remove the squash from the pan and drain well. scoop out and discard the seeds. using 2 forks, fluff the flesh into strands. in a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. discard the cooking liquid from the dutch oven and dry the pan well. add the squash, zucchini, tomatoes, and green onions to the pan. stir in the parmesan, lemon juice, basil, dill, and pepper. toss well to coat with sauce. cook 1 minute over medium-high heat to heat through.