SPAGHETTI SQUASH WITH OLIVES, SUN DRIED TOMATOES AND PARSLEY
Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:45:00
Calories: 151
Fat: 11 grams
Protein: 1 grams
Carbohydrates: 13 grams
Fiber: 3 grams
Net Carbs: 10 grams
1 large (about 2 1/2 pounds) spaghetti squash
1/2 cup Kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in oil, drained and finely
chopped
1/4 cup chopped fresh parsley
1 garlic clove, pushed through a press
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon freshly ground pepper
salt
1. Heat oven to 400 F. 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 delicious dish has a Mediterranean lilt, and can be made
ahead and brought on picnics. Be sure to use good quality oil
and cured black olives, as canned don't have enough flavor.
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