- 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
- Preheat oven to 375 degrees F (190 degrees C).
- Lay spaghetti squash halves with cut sides down onto a baking sheet.
- 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.
- 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.
04/11/2018
recipepes.com
Spaghetti Squash with Fire Roasted Tomatoes, recipe
PT15M
PT1H
5
455 calories
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