Spaghetti Squash With Olives, Sun Dried Tomatoes And Parsley

Recipe Ingredients

1 cup	237ml	Spaghetti squash - (abt 2 1/2 lbs) (large)
1/2 cup	118ml	Kalamata olives - pitted, halved
1/4 cup	59ml	Oil-packed sun dried tomatoes - drained, and
		Finely chopped
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1		Garlic clove - pressed
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Red wine vinegar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Salt - to taste

Recipe Instructions

Heat oven to 400 degrees. 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 recipe yields 6 servings.

Carbohydrates: 13.5 grams

Net Carbs: 10.5 grams

Fiber: 0.5 grams

Protein: 1.5 grams

Fat: 11.5 grams

Calories: 151

Description:

"This delicious dish has a Mediterranean lilt, and can be made ahead and brought on picnics. Be sure to use good quality oil cured black olives canned don't have enough flavor."

Source:
Atkins Cookbook at http://atkinscenter.com

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