Spaghetti Squash with Tomatoes

Ingredients

• 1 medium spaghetti squash (about 4 pounds), halved, seeds removed
• 1/4 cup sliced green olives with pimientos, drained
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh basil

Directions

1. Place squash in a 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours.
2. Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.