Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

Total Time:
13 min
Prep:
10 min
Cook:
3 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
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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