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Spaghetti Squash with Tomatoes and Olives

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

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.