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Taste of Home

Spaghetti Squash with Tomatoes and Olives

TOTAL TIME: Prep: 15 min. Cook: 5-1/4 hours YIELD: 6 servings.
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

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

  • 1. Place squash in a 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
  • 2. 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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