Stuffed Spaghetti Squash
Posted by Solitary Dancer on March 9, 2008
This might be a bit carby for some folks but it just looked and sounded so good I had to post it. I’m going to try growing my own Spaghetti Squash so this should be fun.
Stuffed Spaghetti Squash
with Tomatoes, Olives, Tuna and String Cheese
by:Food Network
Recipe by Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race
photo by Food Network
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:
Arrange the spaghetti squash halves in the bottom of a slow cooker.
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.
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.
Posted in Main Dishes, Slow Cooker, Spaghetti Squash, Vegetable Sides | No Comments »
