Recipe for Spaghetti Squash with Olives, Sun Dried Tomatoes and Parsley 
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Yield:
6
Ingredients:
Amount Ingredient
1 lrg spaghetti squash - (abt 2 1/2 lbs)
1/2 cup Kalamata olives pitted, halved
1/4 cup oil-packed sun dried tomatoes drained, and
finely chopped
1/4 cup chopped fresh parsley
1 x garlic clove pressed
1/4 cup extra-virgin olive oil
2 tbl red wine vinegar
1/2 tsp freshly-ground black pepper
Instructions:
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.

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 dont have enough flavor."

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