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Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese
Total:
13 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
13 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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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