- 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
- 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.
Serving: 1cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 250mg | Fiber: 2g | Sugar: 5g | Calcium: 147mg | Iron: 1mg