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Spaghetti Squash with Tomatoes and Olives

This squash is welcome as a side dish, but you can also top it with canned tuna to serve as a main dish. I use my own canned tomatoes for the best flavor. It's easy and so tasty! —Carol Chase, Sioux City, Iowa
  • Total Time
    Prep: 15 min. Cook: 5-1/4 hours
  • Makes
    10 servings

Ingredients

  • 1 medium spaghetti squash, halved, seeds removed
  • 1 can (14 ounces) diced tomatoes
  • 1/4 cup sliced green olives with pimientos, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh basil

Directions

  • 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; cook on low until heated through, about 15 minutes. Top with cheese and basil to serve.

Test Kitchen tips
  • If you like cheesy goodness, top the squash mixture with cheese during the last 15 minutes of cooking, giving it time to get melty.
  • Adding the tomato mixture after cooking the squash allows you to discard any condensed liquid from the slow cooker before combining all the ingredients.
  • Nutrition Facts
    3/4 cup: 92 calories, 3g fat (1g saturated fat), 6mg cholesterol, 296mg sodium, 15g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic exchanges: 1 starch, 1/2 fat.

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