Italian

Speghetti Squash with Raosted Tomatoes and Artichoke Hearts is for Dinner.

Speghetti Squash with Raosted Tomatoes and Artichoke Hearts takes 10 minutes to prepare.

Speghetti Squash with Raosted Tomatoes and Artichoke Hearts takes 60 minutes to cook.

Speghetti Squash with Raosted Tomatoes and Artichoke Hearts makes 1 servings.

The ingredients for Speghetti Squash with Raosted Tomatoes and Artichoke Hearts are:

1 Spaghetti Squash
1 can roasted tomatoes
1 can artichoke hearts
20 leaves fresh basil chopped
3 cloves garlic minced
1 tsp salt
1/2 tsp. dry oregano
1/2 tsp. dry basil

Here is how you make Speghetti Squash with Raosted Tomatoes and Artichoke Hearts:

Preheat oven to 350 degrees.Put 1 inch water in a cake pan with the dry basil and oregano.Cut the spaghetti squash in half and clean out the seeds.Place the two halves with the open sides down in the cake pan and bake for 45 to 60 minutes.While the squash cooks, mix all other ingredients in a bowl. Set aside.When the squash is done, use a fork to scrape out the strands of spaghetti squash. Place them in the bowl over the other ingredients and toss them together.Eat as is or shredd a little parmesian cheese over the top. This is good warm or cold!ENJOY!Number of Servings: 1Recipe submitted by SparkPeople user KRHAUGHT.

The nutritional information for Speghetti Squash with Raosted Tomatoes and Artichoke Hearts is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 245.7

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 2,917.2 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 7.0 g
• Protein: 3.4 g

Speghetti Squash with Raosted Tomatoes and Artichoke Hearts is Italian cuisine.

The dietary needs meet for Speghetti Squash with Raosted Tomatoes and Artichoke Hearts is Low Fat