Spaghetti Squash with Tomatoes and Olives photo by Taste of Home
Ingredients
- 1 medium spaghetti squash halved, seeds removed
- 1 (14oz) can diced tomatoes
- 1/4 cups sliced green olives with pimientos drained
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh basil optional, for topping
Servings: servings
Units:
Instructions
- Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
- Remove squash from slow cooker; drain any cooking liquid from slow cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to slow cooker. Stir in tomatoes, olives, oregano, salt and pepper, and sprinkle cheese on top; cook on low until heated through, about 15 minutes. Top with basil to serve.
Recipe Notes
Note: may sprinkle dried basil over top instead of fresh basil