Spaghetti Squash with Olives and Sun Dried Tomatoes

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Recipe from Atkins - Phase 3
Spaghetti Squash with Olives and Sun Dried Tomatoes
SERVINGS
6
PREP TIME
15 mins
TOTAL TIME
1 hr
Ingredients
  • 5 cups spaghetti squash or 1 large (2 1/2 pound) spaghetti squash
  • 5 ounces Kalamata olives, pitted and halved
  • 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove, pushed through a press
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground pepper
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Directions
1. 
Heat oven to 400 degrees F.
2. 
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.
3. 
In a large bowl, mix olives, tomatoes, parsley, garlic, olive oil, vinegar, pepper and salt. Add squash and toss gently until combined. Serve at room temperature.

nutrition information

Per Serving: cal. (kcal) 194, Fat, total (g) 17, fiber (g) 2, pro. (g) 2, Percent Daily Values are based on a 2,000 calorie diet
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