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Squash Pasta with Fresh Tomatoes
Recipes
Squash Pasta with Fresh Tomatoes
4 servings
45 minutes total (Active 10 minutes)

Ingredients

  • ¼ cup extra-virgin olive oil, divided
  • 1 (2–3 lb) spaghetti squash
  • 2 medium tomatoes, chopped
  • ⅓ cup onions, chopped
  • ⅓ cup sliced kalamata olives, drained
  • 2 tablespoons capers, drained
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Steps

    1. Preheat oven to 375°F. Lightly coat shallow baking dish with 1 teaspoon olive oil. Halve squash lengthwise and discard seeds. Arrange squash, cut sides down, in dish.
    2. Bake squash 30 minutes or until tender when pierced with a fork. Set aside until cool enough to handle. Use a large fork to shred the stringy pulp from the squash; arrange in medium bowl.
    3. Combine tomatoes, onions, olives, capers, salt, pepper, and remaining olive oil; serve over squash.
Other Preparation Methods
    • Microwave: Cut 1 (2–3 lb) squash in half lengthwise and discard seeds. Microwave in a microwave-safe dish on HIGH 8–10 minutes or until tender enough to shred. Season with salt and pepper; toss with butter or your favorite heated pasta sauce.
    • Grill: Peel and cube 1 (2–3 lb) squash and add to foil pouch with a drizzle of olive oil and herb seasoning. Grill over indirect heat 10–15 minutes or until tender when pierced with a fork.

Amount per ¼ recipe serving: Calories 220, Total Fat 16g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 360mg, Total Carb 20g, Fiber 5g, Sugars 8g, Protein 2g, Calc 6%, Vitamin A 15%, Vitamin C 30%, Iron 6%