Spaghetti Squash with Fire Roasted Tomatoes

INGREDIENTS

• 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