Spaghetti Squash with Fire Roasted Tomatoes
Spaghetti squash mixed with fire-roasted tomatoes and leftover cut up vegetables makes an easy and tasty side or main dish! Use cooked asparagus or any vegetable.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 375 degrees F (190 degrees C).
Step: 2
Lay spaghetti squash halves with cut sides down onto a baking sheet.
Step: 3
Bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm.
Step: 4
Heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.
NUTRITION FACT
Per Serving: 220 calories; protein 6.4g; carbohydrates 21.4g; fat 12.6g; cholesterol 22.3mg; sodium 790.5mg.
One of most obvious way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.
One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .
