This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, Iowa
Spaghetti Squash with Tomatoes and Olives
Test Kitchen tips
Spaghetti Squash with Tomatoes and Olives
Prep Time
15 min
Cook Time
5 hours 15 min
Yield
6 servings
Ingredients
- 1 medium spaghetti squash (about 4 pounds), halved, seeds removed
- 1/4 cup sliced green olives with pimientos, drained
- 1 can (14 ounces) diced tomatoes
- 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 a 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. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.
Nutrition Facts
3/4 cup: 95 calories, 4g fat (2g saturated fat), 9mg cholesterol, 464mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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