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Spaghetti Squash with Fire Roasted Tomatoes

Spaghetti Squash with Fire Roasted Tomatoes

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
kristin419

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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