SPAGHETTI SQUASH WITH FIRE ROASTED TOMATOES

Spaghetti Squash with Fire Roasted Tomatoes image

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.

Provided by kristin419

Categories Side Dish Vegetables Tomatoes

Time 1h25m

Yield 6

Number Of Ingredients 9

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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

Steps:

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.

Nutrition Facts : Calories 220 calories, Carbohydrate 21.4 g, Cholesterol 22.3 mg, Fat 12.6 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 790.5 mg, Sugar 5.9 g