Ingredients
1 medium spaghetti squash (about 4 pounds)1 can (14-1/2 ounces) diced tomatoes, undrained1 cup sliced fresh mushrooms1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepper3/4 cup shredded part-skim mozzarella cheese
Preparation
Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting 1 slightly to fit.
Cook, covered, on low until squash is tender, 6-8 hours. Sprinkle with cheese. Cook, covered, on low until cheese is melted, 10-15 minutes. To serve, cut each half into 2 portions.
