Photo: Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese Recipe
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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By MrsPrice1
on October 04, 2012
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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!!
By Holding
on January 18, 2012
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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.
By laineyh
Palm Bay, FL
on June 04, 2011
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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.
Read all 29 reviews