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Spaghetti Squash with Tomatoes and Olives

5 | 2 Reviews
Total Time:Prep: 15 min. Cook: 5-1/4 hours

By Taste Of Home Editorial Team

Recipe by carol chase, sioux city, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

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


Test Kitchen tips
  • If you like cheesy goodness, top the squash mixture with cheese during the last 15 minutes of cooking, giving it time to get melty.
  • Adding the tomato mixture after cooking the squash allows you to discard any condensed liquid from the slow cooker before combining all the ingredients.
    • TEST KITCHEN APPROVED

    Spaghetti Squash with Tomatoes and Olives

    5 | 2 Reviews Add your review
    Yield:6 servings
    Prep:15 min
    Cook:5 hours 15 min
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    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
    Text Ingredients
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    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.
    2. 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

    3/4 cup: 95 calories, 4g fat (2g saturated fat), 9mg cholesterol, 464mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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