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

Simple & Delicious - - ON THE MENU -

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.


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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.