Greek Inspired Spaghetti Squash

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free GAPS Gluten Free Paleo Vegan Oven Simple Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

1 spaghetti squash ¼ cup artichoke heart ¼ cup sun-dried tomatoes 2 tablespoons kalamata olives 2 tablespoons extra virgin olive oil

1. Preheat oven to 375F.

2. In a shallow, non-reactive baking dish, roast the squash for 30-45 minutes or until soft when punctured with a fork.

3. Meanwhile, pull apart artichoke hearts and drain of excess oil. Cut sun-dried tomatoes into tiny pieces (scissors work well). Slice olives.

4. When cool enough to handle, cut squash in half lengthwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh.

5. Combine all ingredients with spaghetti squash and serve.