Spaghetti Squash with Olives and Sun Dried Tomatoes
Recipe from Atkins - Phase 3

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Spaghetti Squash with Olives and Sun Dried Tomatoes

by 1  person

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Servings: 6
Prep Time: 15 mins
Total Time: 1 hr
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  • 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
Heat oven to 400 degrees 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.
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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