Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 4 |
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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:
1. Arrange the spaghetti squash halves in the bottom of a slow cooker.
2. 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.
3. 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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