Spaghetti Squash with Olives and Sun Dried Tomatoes
10.3g
Net Carbs
0.8g
Protein
15.0g
Fat
0.3g
Fiber
174
Calories
Ingredients:
- 5 cup, cubes Spaghetti Winter Squash
- 11 servings Pitted Calamata Olives
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 4 tablespoons chopped Sun-Dried Tomatoes
- 1/4 cup Parsley
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic
Directions:
- Heat oven to 400°F.
- Prick squash in several places and place on a baking sheet. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Using a fork, pull out squash strands from each half. Transfer to a bowl; cool to room temperature.
- Chop the olives and parsley then finely mince the garlic. Place in a large bowl with tomatoes, olive oil, vinegar, pepper and salt. Add squash and toss gently until combined. Serve at room temperature.
