Spaghetti Squash with Tomatoes & Olives
This squash is super as a side, but you can top it with a can of tuna to serve as a main dish. I use my own canned tomatoes for the best flavor. —Carol Chase, Sioux City, IA
PREP: 15 min. COOK: 5¹₄ hours MAKES: 10 servings
1 medium spaghetti squash, halved, seeds removed 1 can (14 oz.) diced tomatoes 1/4 cup sliced green olives with pimientos, drained 1 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. pepper 1/2 cup shredded cheddar cheese 1/4 cup minced fresh basil
1. Place squash in 6- or 7-qt. slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
2. Remove squash from slow cooker; drain any cooking liquid from slow cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to the slow cooker. Stir in tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheddar cheese and fresh basil to serve.
3/4 CUP 92 cal., 3g fat (1g sat. fat), 6mg chol., 296mg sod., 15g carb. (1g sugars, 4g fiber), 3g pro.
Diabetic exchanges: 1 starch, 1/2 fat.
TEST KITCHEN TIPS
For cheesier goodness, top the squash mixture with cheese during the last 15 minutes of cooking, giving it time to get melty.
Adding the tomato mixture after cooking the squash allows you to discard any condensed liquid from the slow cooker before combining all the ingredients.