Speghetti Squash with Raosted Tomatoes and Artichoke Hearts

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Speghetti Squash with Raosted Tomatoes and Artichoke Hearts calories by ingredient
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Introduction

I made this up so that I could eat larger portions! And it WORKED! And it is so good! I made this up so that I could eat larger portions! And it WORKED! And it is so good!
Number of Servings: 1

Ingredients

    1 Spaghetti Squash
    1 can roasted tomatoes
    1 can artichoke hearts
    20 leaves fresh basil chopped
    3 cloves garlic minced
    1 tsp salt
    1/2 tsp. dry oregano
    1/2 tsp. dry basil

Directions

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.

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