Italian Spaghetti Squash

Course Main Course
Cuisine Italian
Servings 6 per container
Calories 110 kcal

Ingredients
  

  • 1 spaghetti squash
  • ¾ cup mozzarella cheese
  • 2 Tbsp. canola oil
  • 3 Tbsp. sliced black olives
  • 1 onion chopped
  • 2 Tbsp. dried basil
  • 1 clove garlic minced
  • 1 15oz can diced tomatoes no salt added

Instructions
 

  • Preheat oven to 375˚Wash and dry outside of squash, place whole on a baking sheet, and roast for 50 minutes. Let cool about 30 minutes, cut in half, and scoop out seeds with spoon and discard. Scrape the spaghetti squash flesh out with a fork to create the “spaghetti” and place in a large bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Toss the spaghetti squash with the vegetables, mozzarella cheese, olives, and basil. Serve warm.

Video

Keyword dairy, vegetable