Italian Spaghetti Squash

1 medium spaghetti squash (3 pounds)

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup sliced fresh mushrooms

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon pepper

3/4 cup shredded part-skim mozzarella cheese

Halve squash lengthwise; discard seeds. Fill with tomatoes and mushrooms; sprinkle with seasonings. Place in an oval 7-qt. slow cooker, tilting one 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 two portions. Yield: 4 servings.

recipe source: tasteofhome.com

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