Tuna, Artichokes and Spaghetti Squash
3 cups cooked and shredded spaghetti squash
1 cup frozen or canned artichoke hearts (15 pieces), thawed
3 ounces canned tuna packed in olive oil (usually drained from a 4-5 ounce can)
¼ cup pitted Kalamata olives
4 tablespoons olive oil
3 garlic gloves, minced
salt and freshly ground pepper
- Defrost and drain the artichoke hearts and pat dry with a paper towel.
- In a large skillet or a wok heat 2 tablespoon of olive oil over medium-high heat. Add the artichokes in a single layer (the oil may splatter) and fry for about 3 minutes on each side. They should become crispy. Cook longer as needed. Remove to a plate and drain on a paper towel.
- Add remaining oil to the pan to fry the garlic, tuna, and olives together for about 3 minutes. Add the spaghetti squash and the cooked artichokes and cook for another 2 minutes.
- Add salt and a generous grind of pepper to taste.