Spaghetti Squash w/Tomato, Artichoke & Black Olive Sauce
Serves 6

INGREDIENTS
1 spaghetti squash
1 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon dried Italian herb blend
1/2 teaspoon crushed red pepper flakes
1 can (14 ounce) crushed tomatoes (not drained)
1 can (15 ounce) butter or other white beans, rinsed and drained
1 can (4 ounce) sliced black olives, drained
1 can (14 ounce) artichoke hearts, drained and chopped
1 Tablespoon balsamic vinegar

DIRECTIONS

1. Pre-heat oven to 375 degrees F.
2. Cut spaghetti squash in half, remove seeds and rub lightly with olive oil.
3. Bake on cookie sheet (flesh side up) 30-40 minutes, until tender.
4. Remove cooked squash with fork (will be spaghetti-like strands).
5. Sauté garlic and spices in oil for 2 minutes.
6. Add tomatoes, beans, olives and artichokes. Bring to boil and simmer for 10 minutes.
7. Stir in vinegar.

Serve on top of spaghetti squash.

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Nutrition Facts Serv. size 1.5 cup (324g) Servings 6 Calories 161   Fat Cal. 33   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 4g 6% Total Carb. 29g 10%   Sat. Fat 1g 4%   Fiber 9g 35%   Trans Fats 0g     Sugars 7g   Cholest. 0mg 0% Protein 7g   Sodium 434mg 20%       Vitamin A 4% Vit. C 30% Calcium 8% Iron 15%