this is a recipe i stumbled across a few years ago and my hubby loves it!! and since today is SLOW COOKING THURSDAY i thought i would post it.
2 medium (or one large) spaghetti squash, halved lengthwise
2 (14-ounce) can diced tomatoes
1 jar pimento-stuffed green olives, chopped
2 tsp dried oregano
salt and pepper
2 Tbsp green olive brine (from the olive jar)
2 cans chunk white tuna in water, drained
Arrange the squash halves in the bottom of a slow cooker.
in a bowl, combine tomatoes, olives, oregano, and 1/2 tsp each of salt and pepper. spoon the mixture over the squash. pour the olive brine in the slow cooker. cover and cook on LOW for 6 to 8 hours or High for 3 to 4 hours.
when ready to serve, use a fork and "loosen" the squash slightly, creating spaghetti-like strands. spoon the tomato sauce over the squash and top each piece with some tuna.
some tips: if you have never used spaghetti squash before, get one that is heavy for it's size with no soft spots. and it's super hard to cut so you may need hubby to help cut it up. (unless you are a he-girl like me!) and don't forget to remove the seeds!
depending on the size of your crock-pot you may need to cut the squash in fourths instead of just in half.
i usually use all of the olive brine and not use the salt.
i don't like to open my crockpot during cooking but i have found that sometimes the squash on the top will not get a done as the squash on the bottom so i shift them around half-way through cooking.
sometime i will sprinkle it with mozzarella cheese. yummy!
and i'm laughing because i'm thinking that crazymama is not going to like this one...