Recipes

Spaghetti Squash with Olives and Sun Dried Tomatoes Recipe

Atkins Spaghetti Squash with Olives and Sun Dried Tomatoes
10.3g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.8g

Protein

15g

Fat

0.3g

Fiber

175cal

Calories

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INGREDIENTS

  • 5 cup, cubes Spaghetti Winter Squash
  • 11 serving Pitted Calamata Olives
  • 4 Tbsp chopped Sun-Dried Tomatoes
  • 0 1/4 cup Parsley
  • 0 1/2 tsp Garlic
  • 0 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Red Wine Vinegar
  • 0 1/2 tsp Black Pepper

DIRECTIONS

  1. Heat oven to 400°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. Chop the olives and parsley then finely mince the garlic.  Place in a large bowl with tomatoes, olive oil, vinegar, pepper and salt.  Add squash and toss gently until combined. Serve at room temperature.

Cooking Tip

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