Recipe information
Ingredients for - Spaghetti Squash with Tomatoes and Olives
1. 1 medium spaghetti squash (about 4 pounds), halved, seeds removed -
2. 1/4 cup sliced green olives with pimientos, drained -
3. 1 can (14 ounces) diced tomatoes -
How to cook deliciously - Spaghetti Squash with Tomatoes and Olives
1. Stage
Place squash in a 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
2. Stage
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.
