Spaghetti Squash with Chicken, Kalamata Olives, and Tomatoes

Serves 4

Kalamata olives are magical. They add rich, briny flavor to any food they touch, including this saucy squash-and-chicken dish. A topping of toasted pecans and fresh basil adds flavor and crunch.

Prep: 15 minutes

Slow Cook: 8 hours (low) or 4 hours (high)

Total: 8 hours 45 minutes

• 1 cup Whole30-compliant chicken broth or Chicken Bone Broth
• 1 can (14.5 ounces) Whole30-compliant diced tomatoes, drained
• 1 tablespoon chopped fresh oregano
• 2 cloves garlic, sliced
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 spaghetti squash (about 2½ pounds)
• 1½ to 2 pounds boneless, skinless chicken thighs
• ¼ cup sliced kalamata olives
• ⅓ cup chopped pecans, toasted (see Tip below)
• Chopped fresh basil

In a 5- to 6-quart slow cooker, combine the broth, tomatoes, oregano, garlic, salt, and pepper. Cut the squash in half lengthwise and remove the seeds. Place the squash, cut sides down, in the slow cooker. Place the chicken around the squash. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours.

Remove the squash and chicken from the slow cooker, leaving the cooking liquid in the cooker. Let the squash and chicken cool for 5 minutes. Use forks to separate the squash into strands and to shred the chicken. Discard the squash shell.

Turn the slow cooker to high if using the low setting. Return the squash and chicken to the slow cooker and stir in the olives. Cover and cook until heated through, about 25 minutes longer. Top servings with the pecans and basil.

TIP To toast pecans, heat in a skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.