Kitchen Chatter

This might be a bit carby for some folks but it just looked and sounded so good I had to post it.  I'm going to try growing my own Spaghetti Squash so this should be fun.

Stuffed Spaghetti Squash
with Tomatoes, Olives, Tuna and String Cheese
by:Food Network

Recipe by Robin Miller

Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race



photo by Food Network

INGREDIENTS:

2 medium spaghetti squash, halved lengthwise
1 (14-ounce) can diced tomatoes
1/2 cup pimento-stuffed green olives, chopped
1 teaspoon dried oregano 
Salt and ground black pepper
2 tablespoons green olive brine (from the olive jar)
2 (6-ounce) cans chunk white tuna in water, drained
String cheese
1/4 cup chopped fresh basil leaves

DIRECTIONS:

Arrange the spaghetti squash halves in the bottom of a slow cooker.

In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon thetomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

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• #2 Comment from helmswondermom 
  3/13/08 4:28 PM | Permalink

  Hey, sometimes we need something that's a bit carby!  I'd like to try this one.  I really like spaghetti squash.  (I'll wait 'til it's in season, though -- have you seen the prices on out-of-season veggies lately??)
  Lori
  http://journals.aol.com/helmswondermom/DustyPages/
• #1 Comment from nhd106 
  3/9/08 11:32 AM | Permalink

  interesting one...I just may try it.
  Thanks,
  Nancy