Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

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

• 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 of 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 the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

Enjoy!