Spaghetti Squash with garlic and artichoke hearts (by NEBRASKALASKA)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 178.3
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 386.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 8.7 g
- Protein: 5.2 g
View full nutritional breakdown of Spaghetti Squash with garlic and artichoke hearts (by NEBRASKALASKA) calories by ingredient
View the original recipe for Spaghetti Squash
Introduction
Flavorful and easy! Flavorful and easy!Number of Servings: 4
Ingredients
-
-1 spaghetti squash, cut length wise
-2 tbsp olive oil
-3 medium tomatoes, chopped
-1/2 red onion, chopped
-5 clove garlic, sliced
-1 can of artichoke hearts, marinated in water, chopped
-2 tbsp fresh chopped basil
- 1/2 tsp salt
Directions
1. Preheat oven to 350 degrees F. Lightly grease a baking sheet, or line with foil.
2. Place squash face down on baking sheet, and bake for 25-35 minutes, or until sharp knife can be inserted with little resistance. Remove squash from oven and cool enough to handle.
3. Meanwhile, heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic and saute for about 3 minutes. Stir in artichokes and tomatoes and heat until warm.
4. Using a spoon or fork, scoop stringy squash meat and place in a medium bowl. Toss with sauted vegetables, basil. Serve warm
2. Place squash face down on baking sheet, and bake for 25-35 minutes, or until sharp knife can be inserted with little resistance. Remove squash from oven and cool enough to handle.
3. Meanwhile, heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic and saute for about 3 minutes. Stir in artichokes and tomatoes and heat until warm.
4. Using a spoon or fork, scoop stringy squash meat and place in a medium bowl. Toss with sauted vegetables, basil. Serve warm