Spaghetti Squash with Fire Roasted Tomatoes

Spaghetti Squash with Fire Roasted Tomatoes

by Kim Torres 2 years ago
4.6 (8)
1 hour
220 kcal
21.4 g carbs
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Description

Spaghetti squash mixed with fire-roasted tomatoes and leftover cut up vegetables makes an easy and tasty side or main dish! Use cooked asparagus or any vegetable.

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
Directions
  1. 1. Preheat oven to 375 degrees F (190 degrees C).
  2. 2. Lay spaghetti squash halves with cut sides down onto a baking sheet.
  3. 3. 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.
  4. 4. 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.
Nutrition Facts
serving: 6 servings
calories: 220 kcal
carbohydrates: 21.4 g
protein: 6.4 g
saturated fat: 4.7 g
cholesterol: 22.3 mg
sodium: 790.5 mg
fiber: 2.1 g
sugar: 5.9 g