Spaghetti Squash with Fire Roasted Tomatoes0 Reviews
- Prep: 25 min
- Cook: 1 hr
- Ready In: 1 hr 25 min
“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.” - by kristin419
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 220 cal
- 12.6 g
- 21.4 g
Based on a 2,000 calorie diet
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