Spaghetti Squash with Olives and Sun Dried Tomatoes Recipe
![Atkins Spaghetti Squash with Olives and Sun Dried Tomatoes](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/83ba78e1539f13397cbb9a768a293f5d_f6c7e213-09e9-4ee7-8691-3601605dad24.png)
10.3g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.8g
Protein
15g
Fat
0.3g
Fiber
175cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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5 cup, cubes Spaghetti Winter Squash
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11 serving Pitted Calamata Olives
-
4 Tbsp chopped Sun-Dried Tomatoes
-
0 1/4 cup Parsley
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0 1/2 tsp Garlic
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0 1/4 cup Extra Virgin Olive Oil
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2 tbsp Red Wine Vinegar
-
0 1/2 tsp Black Pepper
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.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.