Spaghetti Squash with Tomatoes and Olives
Are your taste buds feeling adventurous? Most of us reach for yellow squash, zucchini, or butternut squash, but this is your challenge: spaghetti squash! This nutrient-packed gourd has lots of fiber for gut health, vitamin B-6 to keep your cells healthy, the antioxidant vitamin C, and beta-carotene for eye health and more antioxidant power. Spaghetti squash is great on its own or as a low-calorie, fiber-rich replacement for spaghetti noodles. You'll never know if you'll like spaghetti squash until you try it! Not a fan of olives? Add drained black beans or grilled chicken when you add the tomatoes, olives, cheese, and seasonings for a balanced, protein-rich meal.
Equipment
Ingredients
- 1 medium spaghetti squash halved, seeds removed
- 1 (14oz) can tomatoes try fire roasted or Italian seasoning varieties for added flavor
- 1/4 cups sliced olives drained (half of a 2.25oz can)
- 1 tsp oregano
- 1/4 cup Parmesan cheese
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 Tbsp dried basil optional, for garnish
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 from slow cooker.
- Using a fork, separate squash into strands resembling spaghetti. Discard the squash skin.
- Return squash to slow cooker. Stir in tomatoes, olives, oregano, salt and pepper, and sprinkle cheese on top.
- Cook on low until heated through, about 15 minutes. Top with basil to serve.
Notes
Find a Walmart list at this link: https://www.walmart.com/lists/shared/WL/4af64da9-c737-48d0-b70b-10ec28a94cf2
Remember to add salt and pepper if you're out!
Nutrition
Serving: 0.5squashCalories: 203kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 1356mgPotassium: 765mgFiber: 6gSugar: 14gVitamin A: 340IUVitamin C: 11mgCalcium: 215mgIron: 1.4mg
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