Spaghetti Squash with Fire Roasted Tomatoes |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
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:
1 spaghetti squash, halved lengthwise and seeded |
2 tablespoons vegetable oil |
1 cup chopped asparagus |
1 cup chopped onion |
1 tablespoon minced garlic |
2 (14.5 ounce) cans fire-roasted tomatoes with garlic (such as hunt's®), drained |
1 cup crumbled feta cheese |
12 pitted kalamata olives, halved |
salt and ground black pepper to taste |
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.
|
|