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Spaghetti Squash with Fire Roasted Tomatoes

Spaghetti Squash with Fire Roasted Tomatoes

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kristin419

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 21.4g
  • 7%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 855 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Lay spaghetti squash halves with cut sides down onto a baking sheet.
  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. 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.
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Reviews

barb
0
11/22/2014

This is a promising recipe - we LOVE the ingredients. We found it to be a little bland though. I think the next time I make it I will make more of the sauce and add more asparagus. It also needs some kind of herb - oregano maybe. Sounds like I'm complaining, but I'm not. It really is a good recipe. We'll be making it again! Thanks so much for sharing...