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

Show: Episode:

Picture of Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese Recipe Photo: Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 29 Reviews
Total Time:
13 min
Prep
10 min
Cook
3 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 29 reviews

  • on October 04, 2012

    Flag

    This is one of my family's top 10 recipes by Robin Miller.
    It sounds bizarre but it's super easy, super yummy and if you let them tear their own cheese for the top, it's a kid pleaser!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 18, 2012

    Flag

    Horrible! I threw the whole thing out. The squash was burned and mushy. Don't cook it in the slow cooker. Try pressure cooking it or baking it in the oven.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 04, 2011

    Flag

    Absolutely delicious!! I love spaghetti squash to begin with. The diced tomato - olives - oregano mixture tastes really good. My squash cooked perfectly. I was a little hesitant to add tuna to the finished product. It was edible, but I probably would leave it off next time. Instead of string cheese I used shredded mozzarella, since that's what I had on hand, and string cheese is mozzarella anyway. The fresh basil over the top takes it to the max. I can hardly wait to eat the leftovers tomorrow. I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.