SPAGHETTI SQUASH WITH TOMATOES AND OLIVES

Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges