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Spaghetti Squash With Olives, Sun Dried Tomatoes And Parsley


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  • 1 large spaghetti squash - (abt 2 1/2 lbs)
  • 1/2 cup Kalamata olives pitted, halved
  • 1/4 cup oil-packed sun dried tomatoes drained, and finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 garlic clove pressed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon freshly-ground black pepper
  • Salt to taste


Servings 6


Step 1

Heat oven to 400 degrees. Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Pull out squash strands from each side with a fork. Transfer to a bowl; cool to room temperature.

In a large bowl, mix olives, tomatoes, parsley, garlic, oil, vinegar, and pepper. Add squash and toss gently until combined. Add salt to taste. Serve at room temperature.

This recipe yields 6 servings.

Carbohydrates: 13.5 grams
Net Carbs: 10.5 grams
Fiber: 0.5 grams
Protein: 1.5 grams
Fat: 11.5 grams
Calories: 151

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