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2 medium spaghetti squash, halved lengthwise
1 (14-ounce) can diced tomatoes 1/2 cup pimento-stuffed green olives, chopped 1 teaspoon dried oregano Salt and ground black pepper 2 tablespoons green olive brine (from the olive jar) 2 (6-ounce) cans chunk white tuna in water, drained String cheese 1/4 cup chopped fresh basil leaves Arrange the spaghetti squash halves in the bottom of a slow cooker. In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.
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