Wednesday, September 17, 2008

Slow Cooker Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

This was a really cool method to cook winter squash - it turned out perfect. As far as the components that were used as "toppers" - egh, they were good but likely not something we'll do again.

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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 (I used goat cheese)
1/4 cup chopped fresh basil leaves

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.

Recipe courtesy of Robin Miller

Other Slow Cooker recipe ideas found here.

1 comment:

Ann Kelly Parkhurst said...

we love spaghetti squash, I cut in half and bake for about 30 mins and then pull it out mix with butter, salt, pepper, and garlic.

Also good cooked the same way mixed with sauted mushrooms, artichok hearts, and lemon juice.