Spaghetti Squash With Tomatoes And Olives

1. 1

   Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.

2. 2

   Remove squash from slow cooker; drain any cooking liquid from slow cooker. Using a fork, separate squash into strands resembling spaghetti, discarding the skin. Return squash to slow cooker. Stir in tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.