Spaghetti Squash With Tomatoes And Olives Recipe

Ingredients

1 medium spaghetti squash (about 4 pounds), halved, seeds removed1/4 cup sliced green olives with pimientos, drained1 can (14 ounces) diced tomatoes1 teaspoon dried oregano1/2 teaspoon salt1/2 teaspoon pepper1/2 cup shredded cheddar cheese1/4 cup chopped fresh basil

Preparation

Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.

Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.