Published: by Absolutely Recipes, in the recipes category.

Spaghetti Squash with Tomatoes and Olives Recipe.

Ingredients:

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 TSP dried oregano
1/2 TSP salt
1/2 TSP pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Recipe Instructions:

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.

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