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