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.
