Labadie Recipe Database

Labadie Recipe Database

id	528
Name	Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese
Main Dish Category	Main Dish
Secondary Dish Category	Fish and Seafood,
Main Ingredient	Spaghetti Squash
Other Ingredient	Tuna
Number of People	4
List of Ingredients	2 medium spraghetti squash, halved lengthwise 14 oz. can diced tomatoes 1/2 cup pimento-stuffed olives, chopped 1 tsp. dried oregano salt and freshly ground black pepper 2 T. green olive brine (from olive jar) 12 oz. canned chunk tuna in water, drained string cheese or grated mozzarella 1/4 cup chopped fresh basil
Description	Arrange the spaghetti squash halves in the bottom of a slow cooker. In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 tsp. each of salt and 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, pour off tomato mixture into a bowl, "loosen" the squash slightly, creating spaghetti-like strands. Mix tuna into tomato mixture and spoon over squash, top with fresh basil and cheese and put into microwave until cheese is melted. Serve
Time	10 minutes prep plus cook time
Cooking Type	CrockPot
Difficulty (1-5)	1
Notes	Very easy and delicious.
Origin	Food Network - Robin Miller
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