Speghetti Squash with Raosted Tomatoes and Artichoke Hearts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Spaghetti Squash1 can roasted tomatoes1 can artichoke hearts 20 leaves fresh basil chopped3 cloves garlic minced1 tsp salt1/2 tsp. dry oregano1/2 tsp. dry basil
Preheat oven to 350 degrees.
Put 1 inch water in a cake pan with the dry basil and oregano.
Cut the spaghetti squash in half and clean out the seeds.
Place the two halves with the open sides down in the cake pan and bake for 45 to 60 minutes.
While the squash cooks, mix all other ingredients in a bowl. Set aside.
When the squash is done, use a fork to scrape out the strands of spaghetti squash. Place them in the bowl over the other ingredients and toss them together.
Eat as is or shredd a little parmesian cheese over the top. This is good warm or cold!
ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user KRHAUGHT.
Put 1 inch water in a cake pan with the dry basil and oregano.
Cut the spaghetti squash in half and clean out the seeds.
Place the two halves with the open sides down in the cake pan and bake for 45 to 60 minutes.
While the squash cooks, mix all other ingredients in a bowl. Set aside.
When the squash is done, use a fork to scrape out the strands of spaghetti squash. Place them in the bowl over the other ingredients and toss them together.
Eat as is or shredd a little parmesian cheese over the top. This is good warm or cold!
ENJOY!
Number of Servings: 1
Recipe submitted by SparkPeople user KRHAUGHT.
Nutritional Info Amount Per Serving
- Calories: 245.7
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 2,917.2 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.0 g
- Protein: 3.4 g
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