spaghetti squash with fire roasted tomatoes

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 cup chopped asparagus
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 2 (14.5 ounce) cans fire-roasted tomatoes with garlic (such as hunt's®), drained
• 1 cup crumbled feta cheese
• 12 pitted kalamata olives, halved
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• lay spaghetti squash halves with cut sides down a baking sheet.
• 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.
• 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.