Spaghetti Squash with Fire Roasted Tomatoes recipe
All Recipes Side Dish Vegetables 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
Nutrition Info
- 220 caloriescarbohydrate: 21.4 gcholesterol: 22.3 mgfat: 12.6 gfiber: 2.1 gprotein: 6.4 gsaturatedFat: 4.7 gservingSize: -sodium: 790.5 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash with Fire Roasted Tomatoes
Directions
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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.