Spaghetti Squash with Tomatoes and Olives

Ingredients

• 1 medium spaghetti squash (about 4 pounds), 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

Directions

1. Place squash in a 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.

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3. 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.