Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese (Robin Miller) Recipe
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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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.63 Kcal (363 kJ) | ||
| Calories from fat | 57.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 10% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 615.26mg | 26% | |
| Potassium | 116.71mg | 2% | |
| Total Carbs | 5.59g | 2% | |
| Sugars | 2.03g | 8% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 78.41 Kcal (328 kJ) | ||
| Calories from fat | 51.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 10% | |
|---|---|---|---|
| Cholesterol | 4.62mg | 2% | |
| Sodium | 556.86mg | 26% | |
| Potassium | 105.63mg | 2% | |
| Total Carbs | 5.06g | 2% | |
| Sugars | 1.84g | 8% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 3.42g | 8% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 33.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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