Spaghetti Squash with Tomatoes and Olives
Driver Health and Fitness
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.
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Servings 2 servings
Calories 203 kcal
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.
Serving: 0.5squashCalories: 203kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 1356mgPotassium: 765mgFiber: 6gSugar: 14gVitamin A: 340IUVitamin C: 11mgCalcium: 215mgIron: 1.4mg