Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 T olive oil
1 onion, chopped
1 clove garlic, minced
Chicken meatballs (I used Trader Joe's fully-cooked Gourmet Chicken Meatballs with sun dried tomatoes, basil & provolone)
1 1/2 cups chopped tomatoes
3 T kalamata olives
2 T chopped fresh basil
Directions:
1. Preheat oven to 350 degrees.
2. Cut spaghetti squash in half lengthwise. Use a spoon to scrape out seeds and pulp; discard. Place squash in glass baking dish, cut side down, and add 1/4 inch water. Bake 30-40 minutes, until soft, but not mushy. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add meatballs. Add garlic, and sauté for 2-3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a fork to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the sauteed vegetables, olives, and basil. Serve warm.
