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

Ingredients

• 14 ounce canned tomatoes diced canned
• 0.3 cup basil leaves fresh chopped
• 4 servings salt and ground pepper black
• 2 tablespoons olive brine green (from the olive jar)
• 1 teaspoon oregano dried
• 0.5 cup pimento-stuffed olives green chopped
• 2 medium spaghetti squash halved lengthwise
• 4 servings individual string cheese sticks 
• 12 ounce tuna in water white chunk drained canned

Equipment

• bowl
• slow cooker

Directions

1. Arrange the spaghetti squash halves in the bottom of a slow cooker.
2. 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.
3. 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.
4. 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.