Spaghetti Squash with Fire Roasted Tomatoes

Strands of spaghetti squash are combined with fire-roasted tomatoes, asparagus, and feta cheese for a hearty Greek-inspired vegetable side dish or a vegetarian main dish.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 220 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• 1 spaghetti squash, halved lengthwise and seeded
• 1 cup crumbled feta cheese
• 1 cup chopped asparagus
• 12 pitted kalamata olives, halved

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Lay spaghetti squash halves with cut sides down onto a baking sheet.

Step 3

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.

Step 4

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.