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Publix Aprons

Squash Pasta with Fresh Tomatoes

Squash Pasta with Fresh Tomatoes
Total Time:
45 minutes
Active Time:
10 minutes


1/4 cup extra-virgin olive oil, divided
1 (2–3 lb) spaghetti squash
2 medium tomatoes, chopped
1/3 cup onions, chopped
1/3 cup sliced kalamata olives, drained
2 tablespoons capers, drained
1/4 teaspoon kosher salt
1/4 teaspoon pepper


  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.

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Nutritional Information

CALORIES (per 1/4 recipe) 220kcal; FAT 16.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 360mg; CARB 20g; FIBER 5.00g; SUGARS 8g; PROTEIN 2g; CALC 6%; VIT A 15%; VIT C 30%; IRON 6%

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